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Bedeviled Eggs

November/December 1993

Your rating: None Average: 5 (3 votes)

We lowered the saturated fat in these deviled eggs by using only half the yolks and extending the filling with breadcrumbs.


Bedeviled Eggs Recipe

Makes: 24 deviled eggs

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Total Time:

Ingredients

  • 12 large hard-boiled eggs, (see Tip)
  • 1/2 cup fresh breadcrumbs, (see Tip)
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh chives, or scallions
  • 1 tablespoon Dijon mustard
  • Salt & freshly ground pepper, to taste
  • Paprika, for garnish

Preparation

  1. Cut eggs in half and scoop out yolks, reserving 6 for another use. Set aside the whites. Mash the remaining 6 yolks in a small bowl. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
  • To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition

Per serving: 44 calories; 3 g fat (1 g sat, 1 g mono); 107 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 69 mg sodium; 39 mg potassium.

Exchanges: 1/2 medium-fat meat



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