Paula Deens’s deviled eggs get a healthy makeover!
By: Jodie Shield, MEd, RDN
Decorating Easter eggs is such a thrill for kids, parents and grandparents. But after the baskets are put away, chances are you have a dozen stashed in your refrigerator. Not sure what to do with all those leftover Easter eggs? I have three suggestions:
- Try my Classic Egg Salad recipe. It’s from my book Healthy Eating, Healthy Weight for Kids and Teens, which by the way, is now available as an eBook.
- Check out my Egg Salad Sandwich recipe featured on the Kmart Play Date Place blog. It’s super easy and perfect for lunch or a light supper.
- Make these delicious Southern-Style Deviled Eggs. Being a northerner, I confess: deviled eggs were never one of my favorites. However, now that my son goes to college in Memphis, I have become a fan. Let’s just say, I have learned that no social gathering in the south would be complete without a platter of deviled eggs. For inspiration, I turned to Paula Deen – the queen of southern cooking. I went ahead and lighted up her Traditional Southern Deviled Egg recipe. While Paula’s recipe is delicious, mine is lighter and a tad more nutritious.
So many options for using up those extra hard-cooked eggs. What are y’all going to try?
Southern-Style Deviled Eggs
Makes 16 eggs
- 8 large eggs, hard-cooked and peeled
- 2 tablespoons plain, fat-free Greek yogurt
- 2 tablespoons mayonnaise made with canola oil
- 1 1/2 tablespoons pickle relish
- 1 teaspoon Dijon mustard
- salt and pepper (optional)
- dash of paprika
- Slice each of the eggs in half. Remove the yolks and place them in a small bowl. Put the egg whites on to a large plate.
- Mash the yolks with a fork and stir in the yogurt, mayonnaise, pickle relish, and Dijon mustard. (If you’re using salt and pepper,add it now.)
- Till each of the egg whites evenly with the yolk mixture. Sprinkle paprka over the top. Store covered in the refrigerator until you’re ready to serve.
Nutrition Information: 44 calories, 3. 5 grams protein, 0.5 grams carbohydrate, 3 grams fat, 1 gram saturated fat, 93 milligrams cholesterol, 78 milligrams sodium,, 0 grams dietary fiber