Rosemary Deviled Eggs

Rosemary Deviled Eggs

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From: EatingWell Magazine, December 2019

Why do the yolks of deviled eggs get all the love? This healthy deviled eggs recipe reserves some of the seasoning to sprinkle on the usually bland whites as well.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • ½ teaspoon yellow mustard seeds
  • ½ teaspoon dried rosemary
  • ¼ teaspoon black peppercorns, preferably Tellicherry (see Tip)
  • ¼ teaspoon paprika
  • ⅛ teaspoon ground ginger
  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon chopped pitted Kalamata olives
  • ¼ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. Finely grind mustard seeds, rosemary and peppercorns together in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in paprika and ginger.
  2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle.
  3. Carefully peel the eggs and cut each in half lengthwise. Place the yolks in a medium bowl and smash with a fork until crumbly. Add mayonnaise, olives, salt and 1½ teaspoons of the spice blend. Mash and stir until smooth. Divide the yolk mixture among the whites. Just before serving, sprinkle with the remaining spice blend.
  • Tip: Tellicherry peppercorns are grown on India's Mount Tellicherry. They are typically larger than other black peppercorns and have citrus notes.
  • To make ahead: Refrigerate for up to 1 day.
  • Equipment: Spice grinder or mortar and pestle

Nutrition information

  • Serving size: 1 deviled egg
  • Per serving: 69 calories; 6 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 3 g protein; 12 mcg folate; 95 mg cholesterol; 0 g sugars; 0 g added sugars; 159 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 1 mg iron; 110 mg sodium; 36 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat, ½ medium-fat protein

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