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Published: Sunday, 4/6/2014 - Updated: 6 months ago

Deviled eggs can be made in a flash

BY ALICIA ROSS
Divine Deviled Eggs with Fresh Rosemary have delicious flavor, and thanks to light mayonnaise, have fewer calories than traditional deviled eggs. Divine Deviled Eggs with Fresh Rosemary have delicious flavor, and thanks to light mayonnaise, have fewer calories than traditional deviled eggs.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

Have you noticed the peeled, hard-cooked eggs sold in the dairy case at your local grocery? I found mine right above the egg cartons in vacuum-sealed packages, ready to eat. I was a bit skeptical at first. I mean, boiling eggs is not really difficult, right? And how fresh could they be? But the desperate side of me saw a plate full of deviled eggs in less than 20 minutes, so I reached for the convenient ingredient.

I may whip up a batch of deviled eggs for my Easter spread or for a summer potluck, but I rarely make them just for me. But I love them, so why do I wait for a special occasion? Boiling and peeling the eggs can be a tad overwhelming. But not when someone else has already cooked and peeled the little gems.

Today’s recipe for Divine Deviled Eggs with Fresh Rosemary has amazing flavor. The Dijon mustard seems to elevate the savory presence of fresh rosemary leaves, almost as if they were destined to complement each other. I usually prefer real mayonnaise in my deviled eggs, but this recipe calls for light mayonnaise; it has no aftertaste and cuts out a few calories.

If you can’t find the peeled, hard-cooked eggs, please don’t miss this wonderful recipe. Simply boil a dozen eggs. It takes a little longer, but an easy-to-follow, no-fail procedure is on www.kitchenscoop.com.

Divine Deviled Eggs with Fresh Rosemary

Start to finish: 20 minutes

Yield: 24 pieces

12 medium eggs, hard-cooked and peeled

6 tablespoons light mayonnaise

2 tablespoons Dijon mustard

2 teaspoons apple cider vinegar

2 teaspoons finely chopped fresh rosemary leaves

⅛ teaspoon ground black pepper

⅛ teaspoon salt, or more to taste

Slice each egg in half lengthwise and scoop out the yolks into a medium bowl. Place the whites on a plate or tray and set aside.

Mix the remaining ingredients into the yolks with a fork, mashing the yolks until it forms a somewhat smooth paste.

Using a pastry bag and decorative tip or a zipper-top bag with one end snipped, swirl the yolk filling back into the egg white halves. Serve at once, or cover and refrigerate for up to 12 hours.

Approximate values per egg half: 52 calories, 3.7 g fat (1 g saturated), 94 mg cholesterol, 3.2 g protein, 1 g carbohydrates, trace dietary fiber, 88 mg sodium.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com.



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