Tag Archives: deviled eggs

Gin and Tonic, Low-Calorie Deviled Eggs

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12 hard-cooked eggs
1 medium cucumber
6 radishes
4 tablespoons minced onion
¼ cup imitation mayonnaise
1 teaspoon dillweed
2 tablespoons chopped dill pickle

Peel hard-cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dillweed, and chopped picked together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg whites and serve.

Note: Egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50-60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Deviled Eggs Florentine

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Preparation time: 20 to 30 min.

A creamy spinach filling adds to the flavor and appearance of this deviled egg recipe. Using a decorating pastry bag to pipe the yolk mixture make them especially pretty.

For 12 deviled egg halves you will need:
6 large eggs, hard-cooked
1 pkg. (10 oz.) frozen spinach
1 Tbsp. sour cream
1/4 tsp. salt
Dash each nutmeg and cayenne pepper
2 Tbsp. mayonnaise
1 tsp. prepared mustard
Salt to taste
Paprika

Preparation:
1. Peel the eggs and cut into halves. Remove yolks to small bowl. Set aside.

2. Cook frozen spinach as directed. Drain thoroughly, pressing out excess water.

3. Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. Purée. (Mixture will be a little dry, so scrape down sides of bowl and start up 2 or 3 times.) Spoon mixture into a bowl. Set aside.

4. Use a fork or blender to mash the yolks with mayonnaise, mustard and salt.

5. Spoon spinach mixture into each egg half. With a decorating bag, pipe yolk mixture over top or use a fork. Sprinkle each egg half with paprika before serving.

Good served with: Black olives, cherry tomatoes or carrot curls.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Deviled Eggs

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deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967