Smoky Deviled Eggs


Why this recipe?   The first time I tried these deviled eggs I was taken back by their flavor.  They're not the kind of deviled eggs I was accustomed to—they had no sugar added!  So how else could I flip this recipe if there's no sugar?


The Original Recipe:
  1. Includes high-fat mayonnaise
  2. High in sodium
  3. Made with whole milk

The Flip: It's easy as 1-2-3:
  1. Reduce the amount of high-fat mayo and substitute sour cream
  2. Cutback salt to lower sodium intake
  3. Substitute reduced-fat milk for it's high calorie counterpart
After boosting the flavor profile with herbs and adding a subtle smokiness, the result is healthier and delicious deviled eggs that cost only one WW point per egg!


My thoughts:  I used free range farm eggs for this recipe.  Store bought eggs can't compete with the beautiful yellow yolks, nutritional value, and incredible flavor of free range eggs.

Do you find it difficult to peel your hard boiled eggs?  Be sure to check out my Perfect Yellow Yolk Hard-boiled Eggs to learn how to peel them perfectly everytime. When cutting my eggs in half, I run the blade of my knife under water for a clean and smooth cut!

I hope you enjoy this wonderful recipe just in time for Summertime!




Servings: 24  Serving size: 1  Calories: 49  Fat: 3g  Carbs: 0g  Fiber: 0g  Protein: 3g  Sugar: 0g
Sodium: 101mg      Old points:  1    Points +:  1

Ingredients:

  • 12 large hard-boiled eggs, peeled
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Sour Cream
  • 1 Tbsp Dijon Mustard
  • 1/4 tsp Liquid Smoke
  • 1/4 tsp Hot Sauce (optional)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 Tbsp Capers, chopped  (can substitute Green Olives)
  • 1/4 tsp dried Oregano
  • 2-3 Tbsp Reduced-fat 2% Milk 
  • Smoked Paprika      
Directions:
  1. Slice eggs in half lengthwise.  Remove hard-boiled yolks and place in mixing bowl.
  2. Break up yolks using fork.
  3. Add mayo, sour cream, mustard, liquid smoke, hot sauce, salt. black pepper and capers.  Mix well.
  4. Add 2 Tbsp of milk.  Stir until egg mixture is smooth in consistency.  Add additional Tbsp of milk, if needed (careful! Too much milk and the mixture won't hold together). 
  5. Fill hard-boiled egg whites with mixture.  (I used my pastry bag and piped the mixture—a spoon works just as well!)
  6. Lightly sprinkle smoked paprika on tops of eggs.

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2 comments

  1. YUM!!!!

    Just in time for all the summer picnics.

    ReplyDelete
  2. I know! They're so good and I'm sooooo ready for Summer!

    ReplyDelete

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