- Associated Press - Thursday, June 30, 2011

Deviled eggs are a classic accompaniment to summer picnics and barbecues, but they generally are loaded with fat and calories from the egg yolks and mayonnaise.

We set out to remake the filling to be flavorful, yet pack significantly less guilt. Egg yolks do have great nutritional value; the majority of an egg’s vitamins and minerals actually are found in the yolk. Along with those nutrients, however, are plenty of fat and cholesterol.

To lower the fat and cholesterol but keep the luscious flavor, we opted to use just some of the yolks. For the creaminess associated with mayonnaise, we use a combination of low-fat mayonnaise and pureed low-fat cottage cheese.

The cottage cheese may sound a little off-putting, but it’s a great trick for when you need an ingredient that’s thick, creamy and low-fat. With a relatively neutral flavor, it can be combined with other ingredients, such as fresh herbs, to be used in place of mayonnaise, even as a sandwich spread.

NOT-SO-SINFUL DEVILED EGGS

12 large eggs

Ice

1/2 cup low-fat cottage cheese

3 tablespoons low-fat mayonnaise

1 tablespoon Dijon mustard

2 teaspoons cider vinegar

1 tablespoon prepared horseradish

1 tablespoon sweet pickle relish

Salt and ground black pepper, to taste

Fresh chives, to garnish

Smoked paprika, to garnish

Place the eggs in a large saucepan and fill with cool water. Cover the pan and bring to a boil over medium-high heat. Remove the pan from the heat and let sit for 15 minutes. Drain the hot water, leaving the eggs in the pan. Fill the pan with cold water and a cup of ice. Allow the eggs to cool completely.

Meanwhile, in a food processor combine the cottage cheese, mayonnaise, mustard, vinegar and horseradish. Puree until smooth. Set aside.

Peel the eggs, but keep them intact. Slice the eggs in half lengthwise. Retain the egg whites. Discard half of the yolks.

In a medium bowl, mash the remaining yolks. Add the pureed dressing mixture and the relish. Stir to combine, then season with salt and black pepper. Using a pastry bag, a zip-close bag with the corner cut off or a spoon, refill the wells in the egg whites. Garnish the tops with a little sprinkle of smoked paprika and some chopped chives.

Makes 24 halves.

Copyright © 2016 The Washington Times, LLC.

blog comments powered by Disqus

 

Click to Read More

Click to Hide