Eatingwell deviled eggs (recipe)
| Eatingwell deviled eggs (recipe) | |
|---|---|
| Name | Eatingwell deviled eggs |
| Ingredients | Hard-boiled eggs • Nonfat cottage cheese • Low-fat mayonnaise • Fresh chives • Scallion tops • Yellow mustard • Salt • Paprika |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.666666666 |
| Keto friendliness | Keto friendly |
| Calories | 41.4 |
| Fat | 2.7 |
| Protein | 3.4 |
| Carbohydrate | 0.7 |
| Fiber | 0 |
| Net carbohydrates | 0.7 |
| Sugar | 0.5 |
| Saturated fat | 0.8 |
| Cholesterol (mg) | 93.4 |
| Sodium | 59.6 |
| Servings | 24 |
| Yield | 1/2 Egg |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Eatingwell deviled eggs (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Tip: Don t go for the freshest eggs you can find. I know that sounds odd, and for most applications the fresher the better. But in this case, you don t want to use eggs straight from the farm, as they re harder to peel and you ll end up losing half the whites in the process.
- Tip: Peel like a pro. After you boil the eggs, run them under a little cold water so that they re cool enough to handle. Then crack them all over and put them in cold water to finish cooling. This makes them easier to peel.
- Tip: Use two-thirds of the yolks. (The yolks have most of the calories and fat in eggs. One yolk has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white. Instead, use nonfat cottage cheese to stand in for some of the yolks it keeps the filling velvety and rich while reducing some of the fat.
- Tip: Instead of regular mayo choose low-fat. It has 15 calories per tablespoon and 1 gram of fat. It really is a miracle in creating a velvety filling.
- Tip: When it comes to a classic-tasting deviled egg, you must use yellow mustard. It has the right acidity and saltiness that adds a special punch. (If you re a mustard snob, you can do a blend of a more high-brow mustard with a little yellow mustard.
-
)
Food tags
, For Large Groups, Beginner Cook, Easy, Inexpensive
Eatingwell deviled eggs (recipe) details:
Time:
Prep Time in Hours and Mins:40M
Translate: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
"
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
