Chef Karel Anne shares recipe for deviled eggs variety

By  | 

Three good ideas for a dozen deviled eggs:

After the plastic Easter eggs are hidden, everyone seems hungry for the deviled ones!
These three recipes make small quantities for you to have some variety on the platter.
Making your Easter buffet a little easier with some great new options!

Carrot Deviled Eggs
Serving Size : 4
4 eggs, hard-boiled -- split in half
2 Tablespoons garlic aioli -- *See note
2 Tablespoons carrot baby food -- or carrot puree
1/2 teaspoon lime juice
dash salt

1. Crush hard yolks in a small bowl.
2. In a small bowl, stir together aioli, carrots, lime juice and salt.
3. Pour liquid over the egg yolks and stir until creamy.
4. Scoop into the egg whites and chill.
- - - - - - - - - - - - - - - - - - -
Per Serving : 129 Calories; 11g Fat (71.7% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 65mg Sodium.

NOTES : Aioli is a garlic mayonnaise type ingredient. A good substitute is mixing 1 teaspoon minced garlic with 1/4 cup quality mayonnaise. Stir well.
Use half for this recipe, and half on your next delicious sandwich.

Deviled Eggs with Chevre

Serving Size : 4
4 eggs, hard-boiled -- split in half
2 Tablespoons mayonnaise
2 teaspoons chevre cheese
1/2 teaspoon chives, chopped fine
1/2 teaspoon dijon mustard
1/2 teaspoon lemon juice
dash salt
1 stalk asparagus -- sliced thinly

1. Crush hard yolks in a small bowl.
2. In a small bowl, stir together the mayo, cheese, herbs, mustard and lemon juice. Mix well.
3. Pour liquid over the egg yolks and stir until creamy. Add salt.
4. Scoop into the egg whites and chill. Garnish with small pieces of asparagus.
- - - - - - - - - - - - - - - - - - -
Per Serving : 133 Calories; 11g Fat (76.0% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 115mg Sodium.

Deviled Eggs with Dill and Carrot

Serving Size : 3
3 eggs, hard-boiled -- split in half
1 Tablespoon Mayonnaise
1 Tablespoon dill -- or tarragon, chopped finely
1/2 teaspoon lemon juice
1/4 teaspoon dijon mustard
dash Worcestershire sauce
1 Tablespoon carrot -- finely diced

1. Crush hard yolks in a small bowl.
2. In a small bowl, stir together mayo, herbs, juice, mustard, and Worcestershire. Mix well.
3. Pour liquid over the egg yolks and stir until creamy. Add carrots and blend.
4. Scoop into the egg whites and chill.
- - - - - - - - - - - - - - - - - - -
Per Serving : 115 Calories; 9g Fat (72.0% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 214mg Cholesterol; 96mg Sodium.

The crosses were cut from carrot slices. The "carrots" on top were smoked salmon and dill.



 
Comments are posted from viewers like you and do not always reflect the views of this station. powered by Disqus