With the Easter holiday coming up, eggs are everywhere. As we all know, eggs are one of the best forms of protein, as they contain all the essential amino acids in the exact proportions required by the body for optimal growth and maintenance of lean tissue! In addition, eggs are low calorie, low fat, free of carbs, easy to cook and inexpensive. In my mind, eggs are the perfect food, and best of all, they can be used in numerous delicious ways! For instance, deviled eggs!
To help you and your family have a healthy and happy holiday weekend, I wanted to share my twists on the traditional deviled egg recipe. Featuring avocado in one and cauliflower in the other, these eggs are full of flavor and nutrition! Give them a try…you will love ‘em!
Gina’s Avocado Deviled Eggs
Ingredients:
1 dozen eggs
1 ripe avocado
Juice of 1 lime
1 egg yolk
1 teaspoon Tabasco
Pepper, to taste
Touch of Paprika
OPTIONAL: 1 tbsp. non-fat cottage cheese or Greek yogurt
Preparation:
1. COOK THE EGGS. Fill up a large saucepan halfway with water and gently add the eggs. Cover the eggs with at least an inch of water. Bring the water to a boil. Cover, and remove from heat. Let it sit covered for 12-15 minutes. Drain hot water from pan, and run cold water over the eggs. Let the eggs sit in the cool water a few minutes, even adding ice to keep the water really cold. (This helps to separate the shells from the egg white).
2. PEEL THE EGGS. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and dispose all but one. Arrange the egg white halves in dish or in egg carton to be transferred to dish later.
3. MAKE AVACADO FILLING. Using a fork, mash up the avocado, Tabasco, 1 egg yolk, pepper, lime and cottage cheese/Greek yogurt (if you are using it).
4. PUT IT TOGETHER. Spoon guacamole mixture into the egg white halves. Sprinkle with paprika and enjoy!
Gina’s Cauliflower Deviled Eggs
Ingredients:
1 head of white or yellow cauliflower
1/4 c. fat free sour cream or Greek Yogurt
1 tsp garlic salt
1 tbsp Tabasco
1 tbsp pepper
1/4 c. spicy mustard
1/2 tsp smoked paprika (or regular paprika)
3 tbsp Parmesan cheese (optional)
24 eggs
2 egg yolks
Preparation:
1. COOK THE EGGS. Fill up a large saucepan halfway with water and gently add the eggs. Cover the eggs with at least an inch of water. Bring the water to a boil. Cover, and remove from heat. Let it sit covered for 12-15 minutes. Drain hot water from pan, and run cold water over the eggs. Let the eggs sit in the cool water a few minutes, even adding ice to keep the water really cold. (This helps to separate the shells from the egg white).
2. PEEL THE EGGS. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and dispose all but two. Arrange the egg white halves in dish or in egg carton to be transferred to dish later.
3. MAKE CAULIFLOWER FILLING. Boil cauliflower until when pierced with a fork, fork easily punctures cauliflower. Drain cauliflower and place into food processor. Add all other ingredients (except paprika) and mix until creamy!
4. PUT IT TOGETHER. Spoon cauliflower mix into egg white halves. OR, fill a plastic bag with cauliflower mixture, cut off corner and squeeze into egg halves. Sprinkle paprika over top, and refrigerate until ready to serve!
