Free Recipe Eating Well s Bedeviled Eggs
Recipe Type: Free Cheese Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 24
Ingredients for Eating Well s Bedeviled Eggs Recipe
Eating Well 11/12/93
1 Dozen eggs
1/2 c Fresh (not dry) breadcrumbs
(from about 1-1/2 slices)
1/4 c Reduced-fat sour cream
2 tb Chopped chives or scallions
1 tb Dijon mustard
Salt/pepper to taste
Paprika for garnish
Eating Well s Bedeviled Eggs Preparation
Lightly tap each egg with the back of a spoon to make a hairline crack. Place the eggs in a large saucepan and cover with cold water. Bring to a simmer and cook over medium heat for 9 minutes. Start timing as soon as the water begins to simmer. Drain immediately and set the pan and eggs under cold running water for 1 minute. Drain again and vigorously shake the eggs in the pan to loosen the shells. Peel the eggs and slice in half lengthwise. Scoop out yolks, reserving 6 for another use. Set aside the whites. In a small bowl, mash the remaining 6 yolks. Mix in breadcrumbs, sour cream, chives or scallions and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter. (The eggs can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. 35 calories per piece: 3g protein; 2g fat; 2g carbohydrate; 49mg sodium; 54 mg cholesterol. Bedeviled Egg Variations: Curried Chutney Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons finely chopped fresh parsley, 1-1/2 teaspoon fresh parsley, 1-1/2 teaspoon curry powder, 1 teaspoon lemon juice, a pinch of cayenne, salt and pepper to taste. Garnish each deviled egg with a little chutney. Watercress & Roquefort Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons chopped fresh watercress, 1-1/2 tablespoon crumbled Roquefort cheese, 1 teaspoons lemon juice, salt and pepper to taste. Garnish each deviled egg with a watercress sprig. This version is slightly higher in fat, sodium and cholesterol. Mediterranean Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons chopped fresh parsley, 1 tablespoon capers, 1 teaspoon lemon juice, 1/2 teaspoon anchovy paste, salt and pepper to taste. Garnish each deviled egg with a slice of pitted black olive. Russian Eggs: Instead of mustard and chives, season the egg-yolk mixture with 1/2 teaspoon grated lemon zest, salt and pepper to taste. Garnish each deviled egg with a sprinkling of your favorite caviar. MM Norma Wrenn Posted to MM-Recipes Digest V4 #249 by Deborah Kühnen <DEBKUHNEN@classic.msn.com> on Sep 19, 97
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