DEVILED EGGS
A throwback to the past, this egg style is still as devilishly delicious today as it was in the 1950s and 1960s, when the special plates the little mouthfuls were served on were as much the rage as the eggs themselves. We freshen up the classic recipe with a few modern additions, like tangy capers, roasted peppers, and fresh chopped chives. Boiling the eggs for a short time and then letting them sit gives the yolks a beautiful yellow color.
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Makes 20 egg halves
Ingredients
• 10 large eggs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped roasted red peppers (from a jar)
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons capers, rinsed and roughly chopped
• 2 tablespoons finely chopped fresh chives
• 2 teaspoons grainy Dijon mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Paprika
Directions
Place eggs in a large saucepan with cold water to cover. Partially cover pan and bring water to a full boil. Reduce heat to low, cover completely, and simmer for 5 minutes. Remove from heat and let stand, covered, for 20 minutes.
Drain eggs in a colander and then run cold water over the eggs to cool. Place eggs in the refrigerator to cool completely, about 1 hour.
When cool, peel eggs and halve lengthwise. Carefully remove yolks from eggs and place in a medium bowl. Add mayonnaise, red peppers, sour cream, capers, chives, mustard, salt, and black pepper to taste; mash with a fork until well combined. Spoon 1 tablespoon of the yolk mixture into each egg white half. Sprinkle with paprika and serve.
Make-Ahead: Eggs can be hard-boiled up to 2 days in advance, peeled, and stored in an airtight container in the refrigerator. You can fill eggs up to 2 hours before the party; carefully cover and chill until ready to serve. Garnish with paprika just before serving.
Nutrition at a Glance
Per half: 60 calories, 4.5 g fat, 1 g saturated fat, 3 g protein, 1 g carbohydrate, 0 g fiber, 110 mg sodium
The South Beach Diet Parties & Holidays Cookbook
© 2006 Arthur Agatston, M.D.
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