ARE DEVILED EGGS HEALTHY RECIPES
HEALTHY DEVILED EGGS RECIPE | COOKING LIGHT
Here's a healthy recipe for classic deviled eggs that you can make again and again. Bonus: these deviled eggs deliver the majority of their calories coming via fat, which also makes them keto-friendly. We dress these eggs up with simple and healthy mix-ins and toppings: Canola mayo lends creaminess without the fat, tangy apple cider vinegar sneaks in extra nutrients, and smoky-sweet paprika ties the flavors together. Fresh herbs like chives or parsley would also be a nice touch. To make these deviled eggs ahead of time, prep the yolk mixture and store it in the piping bag a day ahead and then fill your eggs right before serving.
Provided by Julia Levy
Total Time 20 minutes
Yield Serves 6 (serving size: 2 egg halves)
Number Of Ingredients 7
Steps:
- Fill a medium saucepan with 1-inch of water; fit with a steamer basket and bring to a boil over high heat. Add eggs, cover, and steam until hard-cooked, about 13 minutes. Transfer eggs to an ice bath and let sit until chilled, about 6 minutes. Peel. Discard shells. Halve eggs. Scoop yolks into a medium bowl. Add mayo, mustard, vinegar, salt, and pepper; mix until smooth. Scoop mixture into a zip-top bag and cut off corner. Pipe yolk mixture evenly between whites. Sprinkle evenly with paprika. Serve immediately.
Nutrition Facts : Calories 139, CarbohydrateContent 0 g, FatContent 12 g, FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 271 mg, SugarContent 0 g, UnsaturatedFatContent 10 g
HEART HEALTHY DEVILED EGGS RECIPE - FOOD.COM
Deviled eggs being my favorite snack, I had to find a healthier option when diagnosed with high cholesterol. I found this recipe online and tweaked it around a bit to meet my tastes. When I prepare deviled eggs, I tend to mix amounts in and tweak them based upon my tastes, so feel free to change the amounts listed to meet your preferences. For extra kick, add hot sauce and/or Cajun seasoning into the filling. One idea I've come up with but haven't tested yet, is to use an avocado-based filling as a substitute for the yolk-based filling for an added heart healthy benefit.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 16 deviled egg halves, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
- Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
- Peel the eggs once they have cooled.
- Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
- Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
- Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
- Lightly dust the eggs with paprika.
- Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.
Nutrition Facts : Calories 75.2, FatContent 3.8, SaturatedFatContent 0.8, CholesterolContent 55.1, SodiumContent 220.1, CarbohydrateContent 3.9, FiberContent 0.1, SugarContent 1.9, ProteinContent 6.2
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