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INGREDIENTS

Paprika for garnish
1 tb Dijon mustard
1/2 c Fresh (not dry) breadcrumbs
1 Dozen eggs
1/4 c Reduced-fat sour cream
2 tb Chopped chives or scallions
Salt/pepper to taste
Eating Well 11/12/93
(from about 1-1/2 slices)

Halves

INSTRUCTIONS

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 K?hnen" on Sep 19, 97

NOTES

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Eating Wells Bedeviled Eggs

Paprika for garnish 
1 tb Dijon mustard 
1/2 c Fresh (not dry) breadcrumbs 
1  Dozen eggs 
1/4 c Reduced-fat sour cream 
2 tb Chopped chives or scallions 
  Salt/pepper to taste 
  Eating Well 11/12/93 
  (from about 1-1/2 slices)

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 K?hnen"  <DEBKUHNEN@classic.msn.com> on Sep 19, 97

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Nutrition

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Serving Size: 1 Halve (13g)
Recipe Makes: 24 Halves

Calories: 17
Calories from Fat: 11 (65%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 44.6mg		14 %
Sodium 35.7mg		1 %
Potassium 17.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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