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Diabetes Forecast

The Healthy Living Magazine

Dijon and Horseradish Deviled Eggs

Per Serving

Dijon and Horseradish Deviled Eggs

Makes: 6
Serving Size: 2 halves (1 egg)
Calories 75
Fat 4 g
Saturated Fat 1.4 g
Trans Fat 0 g
Carbohydrate 3 g
Fiber 0 g
Sugars 2 g
Cholesterol 150 mg
Sodium 135 mg
Potassium 110 mg
Protein 7 g
Choices: Medium-fat meat 1
  • Makes: 6
  • Serving Size: 2 halves (1 egg)
  • Preparation Time: 10 minutes
  • Cooking Time: 7 minutes plus 60 minutes cooling time

Ingredients

6 large eggs
1 Tbsp. white vinegar
6 Tbsp. plain nonfat yogurt
1 Tbsp. fat-free mayonnaise
1 Tbsp. freshly minced chives
2 tsp. Dijon mustard
1/2 tsp. grated prepared horseradish
1/4 tsp. turmeric
Sea salt and freshly ground black pepper to taste
Garnish
Regular or smoked paprika

Directions

  1. To prepare the eggs: Add the eggs to a saucepan that is large enough so they are not crowded. Add water to cover about 1 inch over the eggs. Cover the pot and bring to a boil. Once the water comes to a boil, about 6 to 7 minutes, remove the pot from the heat and set it on an unused burner. Add the vinegar to the water (to help in peeling the eggs). Let the eggs stand in the hot water for 20 to 30 minutes.
  2. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water bath, letting them cool for 15 to 20 minutes. Gently remove each egg from the ice water, and gently tap its shell until it is cracked all over (but do not peel). Add the cracked eggs back to the ice water bath (prepare a new ice bath if necessary) for 10 minutes. Remove the eggs from the ice water, and gently roll them between your palms. The shells should slip off easily. Discard the shells.
  3. Halve each egg and remove the yolks. Discard one yolk and add the remaining five to a bowl. Set the egg whites on a platter, with the cut sides up. Mash the yolks with the yogurt, mayonnaise, chives, mustard, horseradish, turmeric, salt, and pepper. Spoon or pipe the egg yolk mixture back into the egg whites. Sprinkle lightly with paprika.
Tips: Boil week-old eggs; they are easier to peel. To help center the yolks of the eggs you plan to hard-boil, store the eggs on their side overnight in the refrigerator instead of upright. Just rest them on their original carton with its lid open.
 
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