Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Deviled Eggs Peggy’s way

Written By: Peggy Korody - Apr• 04•15

One of the most popular things to do with the abundance of colored hard boiled eggs at Easter time is to make “Deviled” eggs.  Ever wonder about the term “deviled”?  According to Wikipedia the term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. 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.

I would like to share not only my basic recipe for “Deviled” eggs, but some variations.  Maybe you can come up with a few more variations yourself.

Photo by Doug Korody

Photo by Doug Korody

Deviled Eggs Peggy’s way

Ingredients

  • Basic:
  • 6 hardboiled egg yolks
  • 1 teaspoon Dijon mustard (or use ½ tsp. Colman’s dry mustard)
  • ¼ cup light-mayo
  • Dash cayenne
  • 1-2 green onions, sliced
  • Salt & pepper, to taste
  • Paprika

Instructions

  1. Hard boiled eggs: place your eggs in a large pot and cover with cold water by at least 1 inch, add a splash of vinegar, and a dash of salt. Bring to a boil over medium-high heat. Once boiling, cover the pot and turn off the heat and let sit for 13 minutes. Drain and cool in ice water, then peel.
  2. How to make “Deviled” eggs: Slice the peeled eggs in half lengthwise. Scoop out the yolks into a bowl and make your filling (variations to follow). Fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped.
  3. For the basic eggs: Mix all ingredients, except the paprika in a mixing bowl. Use a fork to mash the yolks and make the mixture creamy. Fill the egg-white halves with the mixture and sprinkle with paprika.

Notes

Other add ins:

Wasabi: Use wasabi horseradish mustard in place of the Dijon and omit the cayenne pepper.

Honey-Mustard: add 2 teaspoons honey to the “basic” recipe.

Pickle Relish: Add 1-2 tablespoons to “basic” recipe.

Jalapeno: dice a small jalapeno and add to mixture. Top with some salsa and a squeeze of lime.

Yogurt: Don’t like mayo, use plain yogurt instead.

Salmon & Dill: replace the green onions with some fresh or dried dill weed; add some salmon (leftover, smoked, etc.), 1 teaspoon fresh lemon juice to the mixture.

Prosciutto: Mix or sprinkle the “basic” recipe with chopped prosciutto.

Shrimp: top your “Deviled” egg with a cooked shrimp.

Asian: omit cayenne pepper and green onion, add to “basic” 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, ¼ teaspoon lime zest, 1 teaspoon lime juice, mix and stuff eggs. Top with more lime zest. Chipotle: combine, egg yolks, ¼ cup mayo, 1 tablespoon fresh lemon juice, 1 chopped clove garlic, 1 tablespoon chopped cilantro or parsley, and ½-1 chopped chipotle chile pepper in adobo sauce. Season with salt and pepper.

http://rd4health.com/1667/deviled-eggs-peggys-way/

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