Deviled Eggs

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If you don’t have a deviled egg serving platter, cut very thin slices off of the bottoms so that the eggs stay put.

Makes:12 deviled eggs

CostInexpensive

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party

Recipe Coursehors d’oeuvre

Dietary Considerationhealthy, low carb, low-fat, soy free, tree nut free

Equipmentfood processor

Mealbrunch

Moodfestive

Taste and Texturecreamy, savory, spiced

Type of Dishcanape/crostini

Ingredients

  • 6 hard-boiled eggs
  • 2 tablespoons reduced-fat cream cheese
  • 2 tablespoons lowfat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • ¼ teaspoon ground turmeric
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Paprika for garnish

Instructions

  1. 1) Peel the eggs . Cut them in half lengthwise and remove the yolks. Put one yolk in a food processor fitted with a steel blade and discard the rest.

  2. 2) Add all remaining ingredients except the paprika to the processor bowl. Pulse until the mixture is well blended but not pureed (over-processing will make the filling runny). Scrape down the sides twice during processing.

  3. 3) To fill the eggs, use a teaspoon or a pastry bag fitted with a large decorative tip. Garnish with paprika.

1997 Terry Blonder Golson

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