Saturday, September 4, 2010
RECIPE: Low-fat Creole Deviled and Local Eggs
Photos (Lexi Van de Walle): Low-fat Creole Deviled and Local Eggs; Flowers from Hank's Farm
Recently, farm fresh eggs were beginning to take over our refrigerator. That's what happens when you have a weekly CSA egg share and you decide to go dairy-free! With company coming, I decided to boil a dozen or so eggs and devil them using low fat ingredients and a generous heaping of my fave kitchen staple, Creole Spice Mix.
The best eggs to use for hard boiled eggs are not the freshest in the fridge but ones that are at least a week old.
Low-fat Creole Deviled and Local Eggs
12 hard boiled eggs (Chubby Bunny Farm), shell removed
1/4 cup of local fat free or low fat plain yogurt, add more if needed
1/4 cup light mayonnaise, add more if needed
3/4 tablespoon (or more) of Creole Spice Mix
2 celery stalks minced finely
Boil eggs and let cool. My favorite method is to put cold eggs in a large pot and cover with water. Bring to a boil. Once the water has boiled, turn off the heat and cover for 15 minutes. You should have perfectly cooked hard boiled eggs with whole not cracked shells. Put the eggs in the refrigerator until ready to use.
When the eggs are cool, carefully peel the shells. Cut the eggs in half lengthwise, and move the yolks to a mixing bowl. Add the yogurt, mayonnaise, celery and spice mix. Using the tines of a fork mix the ingredients together until smooth. Add more yogurt and mayonnaise in equal proportions until light and fluffy.
Carefully stuff the egg whites with the deviled yolk. Using a wet paper towel, wipe away any stray yolk so the whites are pristine. Cover and refrigerate.
Just before serving, carefully sprinkle Creole spice mix over the eggs for a festive look.