SHRIMP DEVILED EGGS

Shrimp Deviled Eggs

 

A wonderful holiday standby dressed up with a little seafood. Such a simple addition but it adds enough ‘wow’ to make you blush from the compliments. I start with the first step of cooking the eggs, as it is just as easy to turn out eggs with a tender white and a beautiful yellow yolk… minus the green ring.

6 large eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
½ teaspoon Old Bay seasoning
¼ pound cooked shrimp finely chopped
3 scallions, finely minced, including tender green tops

Place eggs in a covered pan just large enough for a single layer. Add water to cover the eggs by about one inch. Bring to a boil over high heat, cover pan, reduce heat to low and barely simmer for 16 minutes. Pour off hot water, fill pan with cold water, cooling eggs enough to handle. Crack and remove shells immediately.

Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy. Add mayonnaise, mustard, Old Bay, shrimp, half of the scallions and blend well. Scrape filling into a medium plastic bag and squeeze into one corner. Snip off corner with scissors about ½ inch from tip to use as a pastry bag. Place whites on decorative plate and fill each hollow with a squeeze of filling. Sprinkle with Old Bay and garnish with remaining scallions. Cover platter and chill.

Makes 12 deviled eggs.
Each half:
Calories 65,
fat 5g,
carbs .5g,

protein 5g

OLD-FASHIONED DEVILED EGGS

Old-fashioned Deviled Eggs

 

6 hard cooked eggs
2 tablespoons Hellmanns Light Mayonnaise
2 tablespoons Greek yogurt
Salt and pepper
Fresh chive or smoked paprika

Peel hard cooked eggs, slice in half length-wise and scoop out yolks into a small bowl. Mash yolks with a fork until smooth. Stir in the mayonnaise, yogurt, salt, and black pepper. Scoop a teaspoon of the creamy yolk mixture into each egg white half and arrange on a plate. Garnish with a sprinkle of chopped chives or smoked paprika. Cover with plastic wrap and chill. Makes 6 servings, 2 pieces each.

Per Serving: Calories 90; Protein 7 g; Fat 5 g; Carbs 1 g; Sugar 2 g; Sodium 24 mg

CHEESY EGG BAKE

Cheesy Egg Bake

 

This is great to make up and have in the fridge for a quick grab-n-go breakfast, brunch or lunch. It's versatile using any combination of herbs or cheeses you have on hand...a real clean-out-the-fridge type protein dish! Don't let the cottage cheese in it deter you from making this comforting meal...it melts into the batter and no one will ever know it's in there!

Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar

Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.

In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set.

Makes eight servings.

Per Serving:
Calories 202;
Protein 16 g;
Fat 12 g;
Carb s7 g;
Sugar 3 g;
Sodium 272 mg

BENGALI DEVILED EGGS

Bengali Deviled Eggs

 

Having recently been introduced to a whole new world of Indian spices courtesy of the gentleman of Panna ll in the Lower East Side of New York City - I used some of my new spices and discovered a delicious new Deviled Egg flavor profile. Easy easy easy.

12 eggs
1/4 cup Greek yogurt
1/4 cup Hellmann's Light Mayonnaise
1/2 teaspoon curry powder
1/2 teaspoon sea salt
Smoked paprika as garnish

Place the eggs in a large pot in a single layer and fill with cold water to cover by one inch. Bring the water to a boil, cover the pot, remove from the heat, and let the eggs cook undisturbed in the hot water for 16 minutes.

Drain the hot water and cool the eggs by running cold water over them in the pan. Peel and halve lengthwise. Separate the yolks from the whites, place the yolks in a bowl; arrange the egg whites on a large serving platter.

Finely mash the yolks with a fork. Combine with the mayonnaise, yogurt, curry powder, and salt. Using a small metal ice cream scoop, portion the mixture neatly into the egg whites. OR spoon the mixture into a plastic bag and snip the corner in order to neatly pipe the filling into the egg whites. Sprinkle with paprika.

Per one egg or two halves:
Calories 120/ 60 per half;
Protein 10 g/5 per half;
Fat 4 g/ 2 per half;

Carbs 1 g/.05 per half

AVACADO DEVILED EGGS

Avocado Deviled Eggs

 

Gorgeous and creamy.... these appetizers will be a hit wherever you serve them. Full of protein and good-for-you avocados they are the perfect lunch for us! Make these within an hour of serving, as the avocados may turn dark.

6 hard boiled eggs
1 medium avocado, small diced
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon Splenda
Salt to taste

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, Splenda and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley.

Makes 12 servings.

Per Serving: (1 half egg)
Calories 90;
Protein 4 g;
Fat 6 g;
Carbs 1 g;
Sugar 0 g;
Sodium 75 mg