Deviled Eggs

Easter just wouldn’t be the same without eggs. Although I absolutely love Cadburys eggs, I am keeping my eye on my goals this Easter and opting out for something less sweet but equally as delicious—Deviled Eggs. Below are few different variations on Deviled Eggs that I absolutely love.

The basics remain the same throughout all of these recipes. What varies are the “flavoring” ingredients that make these Deviled Eggs unlike anything that you have ever tried before.

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Rorschach says: “Eat like a bunny to look like a fox!”

A word about ingredients:

I try to use large or jumbo eggs for these recipes.

Tobiko also known as fish roe and comes in a variety of different colors. You can find tobiko in almost any Asian supermarket or health food store.

Although sardines are not usually considered “healthy” food, using them in moderation can add flavor to sauces and other dishes (deviled eggs). Make sure that you blot the sardines with a paper towel to remove access oil before adding them to the egg mixture.

Porcini mushrooms can be found fresh or dry. If you are using dry mushrooms: rehydrate the mushrooms as per instructions on the package, dry with a paper towel, and mince before adding to the egg mixture. If you are using fresh porcini: sauté the mushrooms before use.

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Sinless Deviled Eggs

The Classic

Recipe Featured in Fierce Gourmet: A Fit Foodie’s Cookbook

Ingredients:

4 Eggs
1 tsp Nonfat Greek Yogurt
1 tsp Dijon Mustard
1 tsp Light Mayo
1 tsp Dill
1/4 tsp Salt
1/4 tsp Pepper
¼ tsp Paprika

Directions:

Hard boil the eggs. Cut the eggs in half lengthwise, remove the yolks and place them in a small bowl. Set aside the egg whites.

Using a fork, mash the yolks, add the yogurt, mustard, mayo, dill, salt and pepper. Taste and adjust the seasoning accordingly. Place the mixture in a pastry bag (you can use a plastic bag with one corner cut off) and pipe it into the egg whites. Garnish with paprika and dill (optional).

The Sakura

Ingredients:

4 Eggs
1 tsp Nonfat Greek Yogurt
1 tsp Dijon Mustard
1 tsp Light Mayo
1 tsp Dill
¼ tsp Paprika
1 oz. Smoked Salmon (minced)
1 tsp Tobiko

Directions:

Hard boil the eggs. Cut the eggs in half lengthwise, remove the yolks and place them in a small bowl. Set aside the egg whites.

Using a fork, mash the yolks, add the yogurt, mustard, mayo, dill, and smoked salmon. Taste and adjust the seasoning accordingly. Place the mixture in a pastry bag (you can use a plastic bag with one corner cut off) and pipe it into the egg whites. Garnish with paprika (optional) and tobiko.

Captain’s Treat

Ingredients:

4 Eggs
1 tsp Nonfat Greek Yogurt
1 tsp Dijon Mustard
1 tsp Light Mayo
1 tsp Parsley (minced)
¼ tsp Paprika
1-2 small Sardines (minced)
1 tsp Scallions (minced)

Directions:

Hard boil the eggs. Cut the eggs in half lengthwise, remove the yolks and place them in a small bowl. Set aside the egg whites.

Using a fork, mash the yolks, add the yogurt, mustard, mayo, parsley, and sardines. Taste and adjust the seasoning accordingly. Place the mixture in a pastry bag (you can use a plastic bag with one corner cut off) and pipe it into the egg whites. Garnish with paprika (optional) and scallions.

Taming of the Shroom

Ingredients:

4 Eggs
1 tsp Nonfat Greek Yogurt
1 tsp Dijon Mustard
1 tsp Light Mayo
1 1/2 tsp Porcini Mushrooms (minced)
¼ tsp Paprika
1 tsp Chives (minced)

Directions:

Hard boil the eggs. Cut the eggs in half lengthwise, remove the yolks and place them in a small bowl. Set aside the egg whites.

Using a fork, mash the yolks, add the yogurt, mustard, mayo. Taste and adjust the seasoning accordingly. Place the mixture in a pastry bag (you can use a plastic bag with one corner cut off) and pipe it into the egg whites. Garnish with paprika (optional) and chives.

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Posted on April 14, 2014, in clean eating, eating clean, food for the athlete and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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