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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Although I cannot lay an egg, I am a very good judge of omelettes." -George Bernard Shaw

The refrigerator light goes on...

Deviled eggs are really simple to make and can be a big hit at your picnic or cocktail party. The term "deviled" came from recipes in the 18th century that used mustard or other spices in the recipe. By the early 19th century, the term "deviling" came to be synonymous with making food spicy. These days that means adding mustard to the yolks to get traditional deviled eggs.

Most recipes use mayonnaise to create the creaminess of the yolk stuffing, but I love using avocado instead. It offers the same smooth texture but with a richer flavor. Using avocado, you will need to add a bit of acid – lemon juice, lime juice or vinegar – to keep the yolk from turning brown as the avocado oxidizes. If you are in a hurry, mayonnaise is fine, but I prefer a reduced fat mayo, not because of the less fat, but because the full fat makes the egg yolk mixture too creamy in my opinion. Deviled Eggs »

 

 

Healthy Deviled Eggs



Servings = 6 | Serving size =2 halves of a deviled egg (1 whole egg with stuffing)

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

The assembled eggs will keep well for just a couple of days. Note that cooking time does not include chilling time.

2 quarts water
6 large eggs
2 Tbsp avocado
1 tsp olive oil
1/8 tsp salt
fresh ground black pepper (to taste)
1/8 tsp paprika

Deviled Eggs recipe with variations from Dr. Gourmet
Place the water in a small pan over high heat. When the water is boiling, place the eggs (in the shell) gently in the pan and cook at a boil for three minutes. Turn off the heat and let the eggs stand in the hot water for 12 minutes.

Remove the eggs from the hot water and add to a bowl of ice water.

While the eggs are cooling, whisk together the avocado, olive oil, salt, and pepper.

After the eggs are cooled, peel them and pat dry with a paper towel.

Slice the eggs in half lengthwise and remove the yolks, placing them in the bowl with the avocado mixture.

Place the egg whites on a plate and place the plate in the refrigerator.

Using a fork, mash the egg yolks together with the avocado until smooth.

Scoop the egg yolk mixture evenly into the egg white halves.

Chill.

Sprinkle with paprika before serving.

Nutrition Facts

Serving size = 2 halves of a deviled egg (1 whole egg with stuffing)

Servings = 6

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Amount Per Serving

Calories 87 Calories from Fat 58
  % Daily Value
Total Fat 7g 10%
    Saturated Fat 2g 6%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 212mg 71%
Sodium 118mg 5%
Total Carbohydrates 0g 0%
    Dietary Fiber <1g 1%
    Sugars 0g  
Protein 6g  
Vitamin A 5% Vitamin C 2%
Calcium 3% Iron 5%
Vitamin K 1 mcg Potassium 92 mg
Magnesium 7 mg