Delightful Deviled Eggs With Chives
Here’s a great idea for all those leftover Easter eggs: make deviled eggs! Keep fat to a minimum by using light mayonnaise and reduced-fat sour cream. In-season fresh chives provide a boost of antioxidants along with garlic. Eggs contain valuable high-quality protein and over a dozen vitamins and minerals. If you’re concerned about eggs and their impact on heart health, you’ll be glad to know recent scientific studies show that eggs are very heart-healthy. This research found that saturated fat (and eggs don’t have very much saturated fat) raises cholesterol levels more than cholesterol from foods.
Makes 24 servings (½ egg per serving)
12 extra-large eggs, hard-cooked and peeled
⅔ cup light mayonnaise
3 tablespoons hearty stone-ground mustard
2 tablespoons reduced-fat sour cream
½ teaspoon garlic, finely minced
3 tablespoons (plus additional for garnishing) fresh chives, finely chopped
1. Cut hard-cooked eggs in half lengthwise. Remove yolks and set whites aside.
2. In a medium bowl, mash yolks with fork.
3. Stir in remaining ingredients until well blended.
4. Spoon or pipe mixture into egg white halves, using about one heaping tablespoon for each egg white.
5. Garnish with a sprinkle of chopped fresh chives.
6. Chill for one hour before serving.
Nutrition information (per serving)
3.5 g protein
1 g carbohydrates
5 g fat (1 g saturated)
109 mg cholesterol
116 mg sodium
15 mg calcium
0.3 mg iron
175 IU vitamin A
0 mg vitamin C
0 g fiber
Kim Galeaz is a registered dietitian and owner of Galeaz Food & Nutrition Communications based in Indianapolis and Jacksonville, Fla. As a culinary-nutrition consultant, writer and spokesperson for the food, beverage and agriculture industry, Kim is passionate about blending great taste with good health in all her culinary creations.