Just because hubs is stocking the fridge with beer and potato skins doesn’t mean you have to bust your fitness resolution during the big game. Try these two easy devilled egg recipes for a low-cal and protein-filled snack during the Super Bowl (they’re tasty, too!) One is old school and the other amps up the flavor with country ham, goat cheese and more…
Classic Mustard Deviled Eggs
1. Place eggs in a large pot in a single layer (no egg stacking!) Fill with cold water until eggs are submerged about 1 inch. Bring water to boil. Once boiling, remove from heat, cover, and let sit for 13 minutes.
2. Remove eggs from pot and place in a large bowl of ice water to cool. Tip: add 1 Tbsp oil to the cold water, this will make for easier peeling.
3. Once eggs are cooled (about 15 minutes), cut in half lengthwise and remove yolks carefully, preserving the shape of the egg whites. Place yolks in a large bowl.
4. Mash yolks with a fork. Add mayonnaise and mustard until the substance is creamy (I like to use as little mayonnaise as possible to save calories). Add salt and pepper to taste.
5. Place yolk mixture back into egg whites. You can get fancy and use a pastry bag or be a normal person like me and use a spoon. Top with a dash of paprika.
6. Viola! Your devilled eggs are ready for consumption!
Each egg contains approximately 6.3 grams of protein and only 68 calories. I’d say that’s a bargain, especially since eggs are known to increase eye health and promote strong hair and nails. If your fingernails start growing like weeds after you try this recipe… well, you can’t say I didn’t warn you.
Deviled Eggs with Country Ham
10 large eggs
1/4 cup plus 1 tablespoon light mayonnaise
3 cornichons, minced
2 tablespoons goat cheese, at room temperature
2 teaspoons Dijon mustard
1 1/2 teaspoons minced shallot
2 teaspoons snipped chives
Kosher salt and freshly ground pepper
1 ounce thinly sliced country ham or prosciutto, torn into 20 pieces
1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
2. In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
3. Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.
Want even more decadence? Check out this Food Network recipe for Truffled Deviled Eggs with ingredients include truffle oil and finely chopped black truffle peelings! Or at your next brunch, why not serve deviled eggs all three ways.
Note: Devilled Eggs with Country Ham recipe comes JCT. Kitchen & Bar, Atlanta