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Add a photoServings: 12
Ingredients
- 1 doz Large eggs
- 1/2 c. Fresh (not dry) breadcrumbs (from about 1-1/2 slices)
- 1/4 c. Reduced-fat lowfat sour cream
- 2 Tbsp. Minced chives or possibly scallions
- 1 Tbsp. Dijon mustard Salt/pepper to taste Paprika for garnish
Directions
- Lightly tap each egg with the back of a spoon to make a hairline crack.
- Place the Large eggs in a large saucepan and cover with cool water. Bring to a simmer and cook over medium heat for 9 min. Start timing as soon as the water begins to simmer. Drain immediately and set the pan and Large eggs under cool running water for 1 minute. Drain again and vigorously shake the Large eggs in the pan to loosen the shells. Peel the Large eggs and slice in half lengthwise.
- Scoop out yolks, reserving 6 for another use. Set aside the whites. In a small bowl, mash the remaining 6 yolks. Fold in breadcrumbs, lowfat sour cream, chives or possibly scallions and mustard. Season with salt and pepper. Spoon the yolk mix into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter. (The Large eggs can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.
- Bedeviled Egg Variations:Curried Chutney Large eggs: Instead of mustard and chives, season the egg-yolk mix with 2 Tbsp. finely minced fresh parsley, 1-1/2 tsp. fresh parsley, 1-1/2 tsp. curry pwdr, 1 tsp. lemon juice, a healthy pinch of cayenne, salt and pepper to taste. Garnish each deviled egg with a little chutney.
- Watercress & Roquefort Large eggs: Instead of mustard and chives, season the egg-yolk mix with 2 Tbsp. minced fresh watercress, 1-1/2 Tbsp. crumbled Roquefort cheese, 1 tsp. lemon juice, salt and pepper to taste. Garnish each deviled egg with a watercress sprig. This
- Mediterranean Large eggs: Instead of mustard and chives, season the egg-yolk mix with 2 Tbsp. minced fresh parsley, 1 Tbsp. capers, 1 tsp. lemon juice, 1/2 tsp. anchovy paste, salt and pepper to taste.
- Garnish each deviled egg with a slice of pitted black olive.
- Russian Large eggs: Instead of mustard and chives, season the egg-yolk mix with 1/2 tsp. grated lemon zest, salt and pepper to taste. Garnish each deviled egg with a sprinkling of your favorite caviar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 80 | |
| Calories from Fat 52 | 65% |
| Total Fat 5.85g | 7% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 73mg | 3% |
| Potassium 77mg | 2% |
| Total Carbs 0.59g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.57g | 0% |
| Protein 6.33g | 10% |
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