Today I thought I would touch on the topic on what to do with your leftover eggs. Lots of things come to mind, egg salad, eat them plain and of course deviled eggs. Now one thing you must know about me is I always like to change it up and look for the best way to enjoy my foods for the least amount of calories. So with that all in mind I came up with 3 different kind of deviled eggs, but please note the photos are not gorgeous.
I bet you recognize the yellow eggs but are wondering what are the others? Well my friends for those who are watching their cholesterol, but would still like to eat eggs I came up with two suggestions, that is pleasing to the palate. The first one is a spinach dip eggs.
I didn’t make my own spinach dip but I used Trader Joe’s Kale and Spinach Greek Yogurt Dip. It’s my newest addiction and it matches up with eggs wonderfully. However you could make your own dip and that would work great and probably be more prettier. With spinach dip, you’re looking at approximately 50 calories for 2 halves. Not to shabby! I really like this one!! My second creation is hummus filled eggs. These one’s does not look so pretty.
I wish I had left over some of my jalapeno cilantro hummus that I made, but I ate it all! 🙂 But I wanted to show you the idea, so I bought hummus from the store. I’ll be honest, it does not taste as good as my hummus and it doesn’t look as pretty, but you get the picture. With hummus, you’re looking at about 60 calories for two halves. But if you use my Jalapeno Cilantro Hummus your looking at about 50 calories for two halves. Now the classic Deviled Egg!
I’ll admit the classic is the prettiest! Now I made this with reduced fat mayonnaise, mustard, vinegar, paprika and cayenne pepper. The calories for two halves is 80 calories, which is a lot lower than I realized they would be. However the cholesterol is 212 and has 6 grams of fat. But it is the holidays after all, it’s not like we eat deviled eggs everyday, plus I have read that eggs get a bad rap and they don’t actually raise your cholesterol. I still eat my eggs and I have low cholesterol.
Wondering how to make the perfect hard-boiled egg? Here’s my recipe to keep your eggs nice and yellow.
- Place eggs in a big pot, leaving room so there not squeezed in there.
- Fill the pot with water, just covering the eggs
- Bring the eggs to a boil, cover and simmer for 15 minutes.
- Leave the water in the pot with the eggs and run cold water over it. I do this for a couple of minutes. Now your ready to peel!
- 6 hard-cooked eggs, peeled and cut lengthwise
- ¼ cup Mayonnaise, reduced fat
- ½ teaspoon mustard
- ½ teaspoon white vinegar
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- Paprika for garnish
- Cayenne Pepper (optional)
- Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika and or cayenne pepper
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Well that’s my twist to the classic Deviled Egg. What do you do with your leftover eggs?
Have a wonderful Easter! Come back tomorrow! I have a fun giveaway!!
Betty King says
I make deviled eggs also, or in potato salad, or we will have a hardboiled egg and a smoothie for breakfast.
Tara Noland says
I am making devilled eggs this morninng with lobster. Never made them before. Yours look yummy! Happy Easter back at cha!!! Hope you are having a great weekend!
Laura @ Gluten Free Pantry says
Perfect timing! I am going to use this recipe for a dinner party this evening. Thanks so much for another wonderful recipe Jen. Happy Easter!