Wednesday, November 2, 2016

Happy National Deviled Egg Day - Tuesday November 2nd!

Everyone loves Deviled Eggs - they are great for the upcoming holidays, or for a grab and go snack and certainly qualify as a Southern Staple at any occasion. Who doesn’t like a yummy bite that’s easy to make, easy to serve, easy to fill with creative custom recipes?
Classic deviled egg recipes are loaded with fat and calories but you can easily create a yummy and fun egg that is HIGH in flavor and low in calories, just like the ones below.
By the way – did you know that In the 19th century the term “deviled” was used regularly when referring to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity?  

The biggest problem in cooking boiled eggs is that people can easily over-cook them, leading to a dark green color around the yolk and a tough yolk. Here’s a foolproof way to cook them, so they look and taste delicious. But before we fill them, a quick primer on how to make the best hard boiled eggs, ever:
  1. Place 6 large eggs in saucepan large enough to hold them in single layer. Add cold water to cover the eggs by 1 inch. Turn the heat on to high and bring to a boil. 
  2. Slide the eggs off the burner and cover the pan. Let the eggs sit in the hot water about 12 minutes.  Remove from the pan, let cool completely and either peel or store in the refrigerator for a week.

I loved showing fun host Christine how to make these three recipes today on Atlanta & Company on NBC 11 Alive in Atlanta!

Guacamole Stuffed Eggs
1 Ripe Avocado, Peeled, Pitted and Coarsely Chopped
¼ Cup Prepared Salsa
½ Tsp Lime Juice
6 Hard Boiled Large Eggs, Yolks removed
Chopped Cilantro and Pickled Jalapeño Slices
Add the avocado, salsa and lime juice to a small bowl. Using a masher, mix the ingredients together until combined but still slightly chunky. Stuff the eggs with the mixture and top with chopped cilantro.

Roasted Red Pepper and Smoked Paprika Spanish Stuffed Eggs
6 Hard Boiled Large Eggs cut in half
1 Roasted Red Pepper, minced
½ Tsp Lemon Juice
1 Tsp Smoked Paprika
¼ Tsp Fine Sea Salt
¼ Cup Finely Shredded Manchego Cheese
Add the egg yolks, pepper, lemon juice, paprika and sea salt to a bowl and mash with a folk until combined but still a little chunky. Stuff the eggs and top with the cheese.

Middle Eastern Inspired Eggs Stuffed with Hummus and Pita
½ Cup Cannellini Beans
2 TB Extra Virgin Olive Oil
1 Tsp Lemon Juice
2 TB Crumbled Feta
½ Tsp Grated Garlic
¼ Tsp EACH Fine Sea Salt and Freshly Ground Black Pepper
6 Hard Boiled Large Eggs cut in half
¼ Cup Crushed Pita Chips
Using a potato masher, mash the beans in a small bowl, along with the oil, lemon juice, feta, garlic and sea salt and black pepper. Add in the yolks from the eggs and mash again. Scoop into the eggs and sprinkle with pita chips.

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