Deviled eggs are a great carrier for whatever
flavors you like. For a tasty filling, you can mix the yolks
with avocado, onion and tomatoes for a guacamole flavor; tomatoes,
chile peppers and onions for a sassy salsa zing; or, as in this
recipe, basil and Parmesan for pesto pizzazz. However you flavor
deviled eggs, with the highest quality protein and less than
100 calories each, they make a great snack.
Pesto Deviled Eggs
- 6 hard-cooked eggs
3 tablespoons grated Parmesan cheese
2 tablespoons plain low-fat yogurt
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic powder
- Cut eggs in half lengthwise. Remove yolks
and set whites aside.
- Mash yolks with fork. Stir in remaining
ingredients until well blended.
- Refill whites, using about 1 tablespoon
yolk mixture for each egg half.
- Chill to blend flavors.
Makes 6 servings.
Quick-and-easy method: Cut eggs in half lengthwise. Remove yolks and place
in 1-quart plastic food storage bag. Set whites aside. Add remaining
ingredients. Press out air. Seal bag. Press and roll bag until
yolk mixture is well blended. Push yolk mixture toward bottom
corner of bag. Snip off about 1/2 inch of bag corner.
Squeezing bag gently from the top, fill reserved whites with
yolk mixture. Chill to blend flavors.
Nutrition information per serving of 1/6
recipe: 93 calories, 6 gm total fat, 215 mg cholesterol, 112
mg sodium, 1 gm carbohydrate, 8 gm protein
Recipe and photograph provided courtesy
of the American Egg Board (AEB) and Egg Nutrition Center (ENC).
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