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.