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Bedeviled Eggs

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Source: © EatingWell Magazine

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  24 deviled eggs

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

Make Ahead Tip: Cover and refrigerate for up to 2 days.

RECIPE 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

Tip: 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.

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: Yield: 24 deviled eggs

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Fat, Saturated:

% Cal. from Fat:

61%

Cholesterol:

107mg

Sodium:

69mg

Spotlight Recipe Review

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Rating:

by: Jeff

Reviewed: 07/03/2009

Great recipe which I tweak just a little

The basics of this recipe is just as I remember them growing up but I tried spicy deviled eggs by adding some tobasco to them and you can garnish in a number of ways... chives, green onions, even a little salsa drained. I also don't worry about the health issues and use all the yolks w/o the bread crumbs. After all it isn't like your going to eat them all the time they are usually a treat maybe once or twice a year in most cases.

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