Tuesday, April 19, 2011

Deviled Eggs

Polly's Deviled Eggs
From Naomi Judd

(makes 24 deviled eggs)

1 dozen large eggs
2/3 cup mayonnaise-style salad dressing or mayonnaise (regular, reduced-fat, or nonfat)
2 tablespoons prepared yellow mustard
1/2 cup sweet pickle relish, squeezed of excess liquid
2 teaspoons Worcestershire sauce
6 drops hot-pepper sauce, or more or less to taste
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
Paprika, for garnish

1. Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes.
2. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes.
3. Gently crack the eggs and peel under cold running water, starting from the large end. (There should be an air pocket under the large end, making the peeling easy to start from this point.)
4. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients (except paprika) until they have the consistency of mashed potatoes. If the filling is too thick, add a little more pickle juice or salad dressing, depending on your own preference. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. Serve or cover and refrigerate for up to 1 day.

Deviled Eggs with Roasted Red Peppers

4 large egg(s)
2 Tbsp fat-free mayonnaise
1 oz roasted red peppers, about one piece, minced
1 tsp Dijon mustard
1/8 tsp hot pepper sauce
1 Tbsp chives, or parsley, freshly minced
Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).

Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.

Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.

Weight Watcher Deviled Eggs
From That's my home

8 eggs - cooked
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish - drained
1 tablespoon Dijon mustard - country style
1/8 teaspoon salt
1/8 Tablespoon white pepper

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

How to boil an egg 
(Thanks to RE)
-Bring your water to a boil, then, by using a spoon, slowly and carefully drop the eggs down into the water. Set your timer for 10 minutes. (NOTE: Eggs that come straight from the fridge, usually very cold, are more likely to crack. Set them out on the counter first for 10-15 minutes.)

-After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.
-After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.


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