It seems everyone gets excited over deviled eggs at a party they’re always the first to go. They also make a great blank canvas to add other ingredients – eggs get on well with everything from curry to seafood to chipotle peppers to dill pickles – use your imagination. Deviled eggs make easy party food – there’s no need to keep them warm or cold – they’ll likely disappear before they cool to room temperature.
Eggs aren’t as bad for you as you might think they are lower in cholesterol than was once thought, and of the 5 grams of fat a large yolk contains, only one is saturated. (Research has shown that saturated fat has a greater effect on blood cholesterol levels than dietary cholesterol does.) They are also a great source of protein. These recipes eliminate half the yolks and replace them with more flavorful ingredients.
Smoked Salmon Deviled Eggs
1 small russet potato, peeled and diced
6 large eggs
1/2 cup smoked or BBQ salmon tip, crumbled
1 tbsp. light mayonnaise
1 tsp. fresh lemon juice
1 tsp. grainy mustard
1 green onion, finely chopped
Salt and pepper to taste
fresh dill and/or capers, for garnish (optioanl)
Cook potato in a pot of boiling salted water until very tender. Drain and cool.
Meanwhile, place eggs in a medium saucepan. Cover with water and bring to a boil. Cover, remove from heat and let stand 15 minutes. Drain and rinse with cold water until cool. Peel and slice in half lengthwise. Remove yolks and set 3 aside for another use, or feed them to your dog.
In a medium bowl combine the remaining yolks, potato, salmon, mayonnaise, lemon juice and mustard; mash with fork until well blended. Stir in the green onion, salt and pepper.
Stuff egg white halves with filling (using a spoon or icing bag with a star tip), garnish with dill and/or capers, if you like, and chill until ready to serve. Makes 12.
Per egg: 65 calories, 3.4 g total fat (0.9 g saturated fat, 1.3 g monounsaturated fat, 0.6 g polyunsaturated fat), 5.8 g protein, 2.9 g carbohydrate, 114 mg cholesterol, 0.3 g fiber. 47% calories from fat.
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