Best Eat Well Deviled Eggs Recipes

EAT WELL DEVILED EGGS

Eat Well Deviled Eggs image

I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.

Provided by Sharon123

Categories European

Time 20m

Yield 24 deviled eggs, 12 serving(s)

Number Of Ingredients 8

Ingredients

12 large hard-boiled eggs, peeled
1/3 cup low fat cottage cheese
1/4 cup light mayonnaise
3 tablespoons minced fresh chives (or scallions-the green part)
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
paprika, for garnish

Steps:

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 cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Halve eggs lengthwise with a sharp knife.
Gently remove the yolks.
Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half.
Sprinkle with paprika, if desired. Enjoy!

THE PERFECT DEVILED EGGS

The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

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