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Bedeviled Eggs

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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.
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
Part of These Recipe Collections Find Similar Recipes »
 Deviled & Stuffed Eggs
 Fast and Light Appetizers
Nutrition Facts per Serving
Yield:   24 deviled eggs
Calories: 44
Fat. Total: 3g
Protein: 3g
Carbohydrates, Total: 1g
Fat, Saturated: 1g
% Cal. from Fat: 61%
Cholesterol: 107mg
Sodium: 69mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
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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