Red, White, and Light Deviled Eggs

My grandma made these colorful deviled eggs for Easter every year; and, although ‘plain old’ eggs probably wouldn’t have been as appealing as the boatloads of candy around on easter day, these ruby red versions caught my attention and made deviled eggs a favorite of mine ever since.

While mini-me only ate these around easter, older me has found that the red and white combo is a perfect match for Christmas and Fourth of July as well. And, if you let brine only until pink- they are perfect for pretty much anything, birthday parties, picnics, brunch, whatever!

I switched up things a little further and swapped out some of the normal filling ingredients (which certainly are devilish) for always-angelic cauliflower. This switch makes the end product half the calories of their original deviled alter-ego and just as yummy! The cauliflower filler cuts cholesterol, fat, and calories, and makes for a true appetizer instead of a meal-level nutrition bomb. So reel them in with the color and get them hooked on something they won’t regret loving!

To make them, gather:

  • 6 hard boiled eggs, 2 yolks retained
  • 1 cornichon pickle
  • 1 teaspoon yellow mustard
  • 1/4 C low fat mayonnaise
  • 3/4 C cooked cauliflower
  • 2 teaspoons chopped scallions
  • 1/4 tsp salt and pepper
  • paprika for garnish

Cut open hard boiled eggs, empty two of the egg yolks into a food processor, discard rest. Add remaining ingredients except for paprika into processor, process until completely smooth.

Fill shells with mix. Chill, garnish and serve. Makes 6 servings.

Comments

  1. These sound really interesting, good dinner party snacks.

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