I read recently in a magazine that Deviled Eggs are “in” for appetizers now. So I thought, okay, I need to take an appetizer to a holiday party this weekend. Let’s find a fun new recipe.
Little did I know that one of our fabulous local chefs, Kathy Casey, has written a cookbook devoted entirely to deviled egg recipes!
One in particular jumped out at me, it was so colorful and sounded delicious. It was filled and topped with asparagus.
As usual, I wanted to put my own lighter spin on it. I switched out the mayo and sour cream for fat free mayo and plain greek yogurt. So here is my Go Green Deviled Eggs. Thanks Kathy for the inspiration!
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Go Green Deviled Eggs
Prep Time: 13 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 24 deviled egg halves
Serving Size: 2 halves (1 whole egg)
Gather
1 dozen hard boiled eggs
12 spears of fresh asparagus, bottoms trimmed
3 tablespoons of fat free or lowfat mayonnaise
3 tablespoons of plain greek yogurt
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon finely chopped basil
2 tablespoons finely chopped chives
Step by step
Bring 4 cups of salted water to a boil, then add the asparagus and blanch for 30 seconds. Remove the asparagus and plunge into a bowl of ice water to stop the cooking process.
Drain well.
Cut off the tips, about an inch long, and then slice them lengthwise.
Save the tips for the garnish on top of the eggs.
Chop the remaining stems and place them into a food processor with the fat free mayo, greek yogurt, lemon juice and salt and pepper.
Puree until smooth.
Remove the shells from the hard boiled eggs and slice in half.
With a spoon remove the yolks and place them in a small bowl.
Set the empty white halves of the eggs on a platter and set in the refrigerator.
Mash the yolks with a fork until smooth.
Add the pureed asparagus mixture and mix until smooth.
Stir in the basil and chives (keep 1 tablespoon of the chives for garnish). Season with salt and pepper to taste.
Spoon the asparagus mixture into a pastry bag with a large tip.
Fill each egg half with the mixture. (You can use a spoon if you don’t want to bother with the pastry bag).
Top each egg with an asparagus spear tip and sprinkle on the remaining chopped chives.
Sprinkle with pepper and serve.
Nutrition
WW PP 3; Calories 107; Total Fat 6.7g; Saturated Fat 1.8g; Trans Fat 0.0g; Cholesterol 187mg; Sodium 195mg; Total Carbohydrates 4.1g; Dietary Fiber 1.2g; Sugars 1.8g; Protein 8.1g
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