Heavenly Deviled Eggs

www.mykitchenadventures1.blogspot.com

adapted from Deceptively Delicious by Jessica Seinfeld


Servings - 6   Serving size - 2 deviled egg halves   Points Plus per svg - 2 point+

Calories - 72.4,   Total Fat - 4.7g,   Carb. - 1.3g,   Protein - 5.5g,   Fiber - 0.3g


6 large hardboiled eggs, peeled and halved

1/4 cup cauliflower puree, chilled

3 TBS. reduced fat mayonnaise

1 TBS. grey poupon deli mustard with horseradish

salt and pepper, to taste

fresh snipped chives for garnish


1.  To puree the cauliflower:  I used a  bag of frozen cauliflower ( you can use fresh too!) which I microsteamed ( you can cook on the stove) until the cauliflower was fork tender.  Then I popped it into my food processor ( you can use a blender if you don't have one) and pureed it up with about a TBS or two of water, until it was nice and smooth.  It's important to get it really smooth, because you really don't want chunks of cauliflower in the yolk mixture.  You can either chill the cauliflower before you process it or after...it doesn't really matter.  You will have extra cauliflower puree left over, which you can use in another dish, or just freeze for another time. 

2.  Pop out the yolks from the halved hard boiled eggs and reserve three whole yolks.  Discard the other three.  (or do what I did, and just feel them to the dog.  Yolks are great for making their coats shiny!)  Take the three reserved yolks and combine with the cauliflower puree, mayo, mustard and salt and pepper.  I like to use the food processor to get a very smooth filling. *

3. Pipe or spoon the egg yolk mixture back into the halved egg whites.  Garnish with fresh snipped chives. 

* Sometimes I add a TBS. of finely diced shallot and/or a TBS. of capers to add more flavor to the filling. 

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