Sunday, September 10, 2017

Devils or Angels? We're talking eggs here...

Eggs don't have to be devilish to be fun



Who doesn't love deviled eggs?  OK, you might not, but most peopled do.  Deviled eggs are a summer time classic on picnics and in backyard barbecues.  But you can cut back on the mayonnaise (which probably has mostly soy oil) and pickle relish (chock full of sugar) while loading up on taste.

Eggs are packed with protein and also include vitamin A, several B vitamins, phosphorus, and selenium.  Eggs also have great effects on your cholesterol, raising your good cholesterol levels and turning bad LDL cholesterol into a less dangerous form.  If you look for eggs from free-range chickens, you’ll also get the benefit of increased omega-3 essential fatty acids.

Bottom line:  try substituting Greek yogurt for the mayonnaise and chop your own pickles

Ingredients

  • 12 eggs (use eggs that are at least 1 week old and preferably 2-3 weeks, as they will peel better)
  • ½ cup plus 2 tablespoons Greek-style yogurt
  • 2 tablespoons spring onion, finely chopped
  • ¼ cup low sodium pickles, chopped
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika, plus additional paprika for decoration

Directions

  1. Hard boil eggs by placing in a single layer in a sauce pan, covering with cold water, and bringing to a boil. Remove from heat and let sit, covered, 15 minutes. Drain hot water and add cold water and ¼ cup ice.
  2. Peel eggs and halve lengthwise. Remove and reserve yolks.
  3. Mix yolks with yogurt, onion, pickles and spices. Mash until nice and smooth.
  4. Spoon mixture evenly into egg white halves. If you have a piping bag, you may find it easier to pipe mixture into egg halves.
  5. Sprinkle with paprika or ½ teaspoon finely chopped chives for decoration. Wrap and refrigerate until ready to serve.

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