‘Tis the season for the festive office party or gathering at friends homes. A perennial favorite is the Deviled Egg platter. But can we shake it up a little… make them a little healthier. Sure we can.
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.The dish is popular across Europe and in North America.
The term “deviled” was in use in the 18th century. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
Today, the term “angel eggs” has been used in association with deviled eggs stuffed with “healthier” (less fat and cholesterol) alternatives.
Here are some Angel Egg recipes for your holiday season:
Guacamole Deviled Eggs
- 6 large eggs hard boiled
- 1 medium avocado
- 2 to 3 tsp fresh lime juice
- 1 tsp red onion minced
- 1 tbsp jalapeno minced
- 1 tbsp fresh cilantro chopped
- salt and fresh ground pepper to taste
- 1 tbsp tomato diced
- chili powder for garnish
In a bowl, mash the avocado and 4 egg yolks; discard the rest. Mix in lime juice, red onion, jalapeno, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
Lotus Deviled Eggs
12 hard-boiled eggs, halved and separated
1/2 cup finely chopped canned black olives
1/4 cup finely chopped white onion
1/2 cup finely chopped pecans
1/2 cup chopped Mrs. Fanning’s bread and butter pickles
3 tablespoons chopped pimiento
3/4 cup real mayonnaise
2 teaspoons prepared mustard
table salt and freshly ground pepper to taste
paprika, for garnish
Place halved egg whites on platter.
Mash yolks in a medium bowl. Add all other ingredients except paprika. Mix well.
Spoon a generous teaspoonful of filling into each egg white. Sprinkle with paprika and serve.
Curried Deviled Eggs
- 1 tablespoon, plus 1/4 to 1/2 teaspoon kosher salt, divided
- 6 large eggs
- 1/3 cup non-fat plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground yellow mustard
- 1/8 teaspoon cayenne pepper, plus additional to taste
- Ground paprika, for garnish
- Finely chopped fresh chives, for garnish
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add the salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water.
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt. Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside. Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
- Scoop or pipe the curry mixture into the hollow egg whites (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.