Bacon and Cheddar Deviled Eggs
Makes 6 servings
6 eggs, hard-boiled, halved, with yolks separated out into a bowl
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons rendered smoked bacon fat
1 teaspoon cider vinegar
1 teaspoon chopped thyme
Salt and pepper to taste
For garnish:
Julienned, slow-cooked bacon
Crumbled cheddar cheese
1. Make a stuffing with all ingredients. Pipe into eggs.
2. Garnish with slow-cooked and julienned bacon and crumbled cheddar cheese.
Per serving: 141 calories, 6 grams protein, 1 gram carbohydrates, trace sugar, 12 grams fat, 216 milligrams cholesterol, 120 milligrams sodium, no dietary fiber.
Chevre Deviled Eggs With Asparagus
Makes 6 servings
6 eggs, hard-boiled, halved, with yolks separated out into a bowl
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons fresh goat cheese
1 teaspoon lemon juice
1 teaspoon chopped chives
Salt and pepper to taste
Asparagus tips, blanched and thinly sliced
1. Make a stuffing with all ingredients. Pipe into eggs.
2. Garnish with thinly sliced and blanched asparagus tips.
Per serving: 132 calories, 7 grams protein, 1 gram carbohydrates, trace sugar, 11 grams fat, 215 milligrams cholesterol, 123 milligrams sodium, no dietary fiber.
Classic Deviled Eggs Recipe
Makes 6 servings
6 eggs, hard-boiled, halved, with yolks separated out into a bowl
3 tablespoons mayonnaise
1 teaspoon sour cream
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon cayenne
Salt and pepper to taste
1. Make a stuffing with all ingredients. Pipe into eggs.
Per serving: 130 calories, 6 grams protein, 1 gram carbohydrates, trace sugar, 11 grams fat, 215 milligrams cholesterol, 120 milligrams sodium, no dietary fiber.
All recipes from chef Mitch Prensky at Supper
Two tips: Prensky stuffs a pastry bag with the yolk fillings and pipes them into the eggs. You can get the same effect by spooning the filling into a Ziploc baggie, toting it to the picnic separate from the whites, then snipping off a corner of the baggie and piping the filling in at the last moment.
Second, if you refrigerate finished eggs, take them out at least 20 minutes before serving. They don't have much flavor if they're chilled.
Click here for related Philadelphia Inquirer article by Rick Nichols