Monday, December 12, 2011

SRC - Low-fat Healthy Deviled Eggs

For this months edition of Secret Recipe Club, which happens to be my 7th month participating with this amazing group, I was assigned Faith's blog, For The Health of It. SRC was conceptualized by Amanda of Amanda's Cookin and has grown tremendously over the months. We are now divided into 4 groups and Tina is  our wonderful hostess here at Group B.

I was very exited when I saw that Faith's blog focused on healthier food. I've been trying to eat a little healthier of late and being assigned such a wonderful blog was a happy coincidence. There's so much that I've learned from Faith and so many wonderful dishes I can't wait to try. I've always wanted to try some deviled eggs, considering how I love eggs in any form. And here, I had the option to whip up a healthier version. I knew that this was something I had to try. It is so simple to put together, looks so pretty and tastes wonderful. I'm going to whip up a batch of this the next time we have company over. Also, now that I have the basic version down, there are so many options I'm dying to try. I'd love to see what a little bacon does for it, or, some yummy cheese for that matter. I know, I know, neither is a healthy choice, so lets so back to what the title suggests - low fat and healthy. At this point I need to mention that low fat and healthy doesn't mean that taste needs to be compromised. These were absolutely yummy. I didn't miss the mayo at all. If you'd like to eat healthier too, head over to Faith's blog and check out all the yummy, healthy options there.


Low-Fat Healthy Deviled Eggs
Adapted from: For the Health of It

8 large eggs
3 tbsp yogurt
Salt to taste
Black pepper, to taste
1/2 tsp crispy onion flakes
1/2 tsp chives
A pinch of paprika

Place the eggs in a large saucepan and cover with water completely. Bring to a rolling boil, cover with a lid and take off the heat. Keep covered for 15 minutes. Then drain the water and submerge the eggs in icy water. This will prevent them from continuing to cook. Let them sit in the icy water for half an hour.

Peel and cut the eggs in half, lengthwise.

Scoop out the yolks in a bowl. Add the yogurt, onion flakes, chives. Mix thoroughly and season with salt and pepper.

Spoon the mix or pipe it into the egg white cavities.

To garnish, sprinkle some paprika and some chives over it. Place it on a platter and serve.


Here's the stuff I made for previous SRC reveals -
Black Russian
Stuffed French Toast
Tzatziki
Whole Wheat Carrot Muffins
Dutch Almond Bars
Tornado Chops


Don't forget to check out what the other folks in Group B have whipped up -