Deviled (Stuffed) Eggs
Makes 8.
Note: From “How to Cook Everything,” by Mark Bittman.
• 4 hard-cooked eggs
• Salt to taste
• 2 tbsp. mayonnaise
• 1 tsp. Dijon mustard, or to taste
• 1/4 tsp. cayenne, or to taste
• Paprika or minced fresh parsley leaves for garnish
Directions
Peel eggs and cut them in half the long way, and carefully remove the yolks.
Mash the yolks with salt, mayo, mustard and cayenne. Taste and adjust seasoning. Spoon filling back into the whites (or pipe the filling in with a pastry bag to make them look especially nice). Garnish and serve with paprika or parsley, or cover and chill, well wrapped, for up to a day before serving.
Anchovied Eggs: Substitute 1 tablespoon olive oil for the mayo; mash 2 or more minced anchovies with the yolks. Garnish with a piece of anchovy fillet and a couple of capers.
Herb-Stuffed Eggs: Substitute 1 tablespoon olive oil for the mayo. Add 1/4 teaspoon finely minced garlic, 2 tablespoons minced fresh parsley leaves, 1 tablespoon drained and chopped capers (optional) and 1 teaspoon minced fresh tarragon leaves or 1 tablespoon minced fresh basil leaves. Garnish with parsley sprigs or small basil leaves.
Eggs Stuffed With Spinach: This makes enough stuffing for 8 whole eggs. Steam or parboil 6 to 8 ounces of trimmed spinach; drain, squeeze dry, and chop finely. Mash it with the egg yolks, 1/2 cup freshly grated Parmesan cheese, 2 tablespoons butter, a tiny grating of nutmeg, salt and pepper. Taste and adjust seasoning before stuffing the whites.
Nutrition information per half egg:
Calories 65 Fat 5 g Sodium 70 mg
Carbohydrates 0 g Saturated fat 1 g Total sugars 0 g
Protein 3 g Cholesterol 95 mg Dietary fiber 0 g
Exchanges per serving: ½ medium-fat protein, ½ fat.
Avocado Deviled Eggs
Makes 12.
Note: From the Detroit Free Press.
• 6 hard-boiled eggs, peeled
• 1 ripe medium avocado
• 1 tbsp. fresh lime or lemon juice
• 1/2 tsp. salt or to taste
• 2 to 4 tbsp. reduced-fat mayonnaise
• 1 tbsp. chopped cilantro, plus a few leaves for garnish
• 1/2 jalapeño pepper, minced, optional
• 1 tbsp. chopped chives or green onion
• Regular or smoked paprika for garnish
Directions
Cut the hard-boiled eggs in half. Remove the yolks and place them in a bowl. Place the whites on a serving platter.
Cut the avocado in half and remove the pit. Scoop out the avocado flesh and place in the bowl with the yolks. Roughly mash with a fork. Sprinkle with lime juice and salt. Stir in enough mayonnaise to make a barely smooth consistency. Stir in the chopped cilantro, jalapeño if desired and the chives. Taste and adjust seasoning.
Scoop a generous spoonful of the avocado mixture into the hollow center of each egg white. Top with a small sprig of fresh cilantro or some additional chopped chives.
Nutrition information per half egg:
Calories 64 Fat 5 g Sodium 150 mg
Carbohydrates 2 g Saturated fat 1 g Total sugars 0 g
Protein 3 g Cholesterol 95 mg Dietary fiber 1 g
Exchanges per serving: ½ medium-fat protein, ½ fat.
Pesto-Stuffed Eggs
Makes 24.
Note: This uses such a small amount of pesto that, unless you have your own at your fingertips, buy a good-quality version at the store, where it’s usually found in the refrigerated section. Add more or less pesto to suit your taste. If you’re bringing these to a picnic, keep them in a cooler; mini-muffin tins work well for transporting the eggs. From Lee Svitak Dean.
• 12 hard-cooked eggs
• 6 tbsp. mayonnaise
• About 2 tbsp. pesto (see Note)
• Salt and white pepper
Directions
Peel eggs and slice in half lengthwise; empty yolks into a bowl. Mash with a fork. Add mayo and pesto; mix thoroughly. Season to taste with salt and pepper.
Fill egg whites with yolk mixture. Cover with plastic wrap and refrigerate until serving.
Nutrition information per half egg:
Calories 70 Fat 6 g Sodium 65 mg
Carbohydrates 0 g Saturated fat 1 g Total sugars 0 g
Protein 3 g Cholesterol 95 mg Dietary fiber 0 g
Exchanges per serving: ½ medium-fat protein, ½ fat.
