Try this Eating Wells Bedeviled Eggs recipe, or contribute your own.
Suggest a better descriptionLightly 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"
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Serving Size: 1 Halve (13g) | ||
Recipe Makes: 24 Halves | ||
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Calories: 17 | ||
Calories from Fat: 11 (65%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 17
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