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cooking good in greene |
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Beyond Ordinary
Deviled Eggs
a great way to use up those leftover
hard-boiled Easter eggs
 By
special contributor and cook
Susan Broadwater of
Moonstone Research & Publications |
 |
Many people serve deviled eggs as finger food when they
entertain. Here's a way to add a little variety. Perfect for
those on the South Beach and Atkins Diets.
This recipe makes 24 deviled eggs or you can stuff the egg
white halves with your favorite tuna or chicken salad recipe
or use the ones below.
For extra variety, prepare half the recipe as deviled eggs
and the other half as chicken or tuna. For a larger crowd,
you can prepare one full recipe of each variety for a unique
and flavorful presentation.
Prepare hardboiled eggs
Place 1 dozen eggs in a pot big enough to completely cover
the eggs with cold water. Make sure you have a top that will
fit the pot tightly.
Place pot filled with eggs and water on a burner and bring
water to a rolling boil. As soon as the water boils, cover
the pot with the lid, turn the temperature down to low and
cook for 15 minutes. When 15 minutes are done, remove the
pot from stove and drain out the hot water.
Note: Always drain hot water away from you so you are
less likely to spill it on yourself.
Rinse the eggs in cold water until they have slightly
cooled. Allow to cool a bit more before cutting. Using a
sharp knife, slice each egg in half lengthwise and carefully
scoop out the cooked yolk with a spoon. Place the scooped
out eggs whites on a dish or in a tray and prepare filling
as below.
Deviled egg Filling
12 egg yolks, mashed fine with a fork
1 tsp. of Tabasco or hot sauce
1 tbsp. Worcestershire Sauce
2 tbsp. mayonnaise (low fat)
3 tbsp. mustard
1 small dash of white vinegar
Salt
Pepper
Garlic powder
Mix all ingredients together. If mixture is too dry add more
mayo or mustard.
Fill the empty egg white halves with mixture. Garnish tops
with a sprinkle of paprika and an olive.
Chicken Salad Filling
Boil 3 boneless chicken breasts or use 1 package of chicken
breast strips from the deli. Pull apart cooked meat until
finely shredded. Place in bowl.
Add
3 stalks of celery, minced very fine
1 small onion, minced very fine.
1 tbsp. Tarragon spice
1 small package of pecans (optional)
3 tbsp. mayonnaise (low fat)
1 egg yolk that has been extracted from a hard boiled egg.
Salt & pepper
Mix together all ingredients and stuff the scooped out egg
white halves. Add a pecan sliver to top as garnish.
Tuna Salad Filling
Prepare the same as the chicken salad filling but substitute
1 small can of tuna for chicken and leave out the tarragon
spice and the pecans.
Tops can also be garnished with small sprigs of fresh
parsley, a sprinkling of chopped chives, carrot curls,
celery or green onion brushes or circles of a small slice of
anchovy.
Related Food Story
Hard-boiled tips for those leftover eggs
Cooking Good
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