RECIPE DOCTOR
Eggs can be less devilishly fattening
By Elaine Magee
Knight Ridder News Service
Q. I'm looking for a deviled eggs recipe that won't kill us, basically. I've tried tofu deviled eggs and this didn't exactly cut it with the family. Please help!
A. I'm rather picky about my deviled eggs. If I go to a party and I don't know how long the deviled eggs have been sitting out, I don't go near them. And truth be told, I really prefer making them myself because then I can tweak the recipe to make them lower in fat, calories and cholesterol.
Just for fun, I thought I would try to lighten a crab-stuffed deviled eggs recipe that originally appeared in the April 2002 Bon Appetit. I used eight eggs but only four egg yolks; substituted 3 tablespoons fat-free sour cream and 2 teaspoons mayonnaise for the 3 tablespoons mayonnaise called for and reduced the crab meat from 8 ounces to 4. This still made plenty of filling.
This brought down the calories from 283 to 157, fat grams from 19 to 7, and cholesterol from 475 to 244 milligrams per 2 halves.
The original recipe had 283 calories, 19 grams fat, 4.5 g saturated fat, and 475 mg cholesterol per serving.
Heavenly Lightened
- Crab-stuffed Deviled Eggs
- 8 large hard-boiled eggs, peeled and cut in half lengthwise
- 3 tablespoons fat-free sour cream
- 2 teaspoons mayonnaise
- 2 teaspoons finely chopped fresh tarragon (fl teaspoon dried can be used)
- 1 tablespoon minced shallot
- 1 teaspoon lemon juice (increase to 2 teaspoons if desired)
- 2 pinches (or more) cayenne pepper
- 1/4 teaspoon hot pepper sauce
- 1/3 cup (about 4 ounces) cooked crabmeat, shredded and free from shells
- Salt and pepper to taste (optional)
- Paprika, for garnish (optional)
- Tarragon sprigs, for garnish (optional)
Scoop out yolks and throw half of them away. Place remaining yolks in medium bowl. Mash yolks with fork and mix in sour cream, mayonnaise, tarragon, shallot, lemon juice, cayenne and hot pepper sauce (or you can beat in a small mixing bowl if you prefer). Stir in crab. Season to taste with salt and pepper if desired.
Carefully spoon crab mixture in the cavity of each egg-white half (about 1 heaping tablespoon for each). Cover and refrigerate until ready to serve. Garnish each half with a sprinkle of paprika and a small tarragon sprig if desired.
Makes 8 servings (2 halves each).
Per serving: 157 calories, 17 g protein, 3.3 g carbohydrate, 7 g fat (2 g saturated fat, 2.6 g monounsaturated fat, 1.7 g polyunsaturated fat), 244 mg cholesterol, 0 g fiber, 251 mg sodium. Calories from fat: 40 percent. Omega-3 fatty acids .05 Omega-6 fatty acids 0.7 Weight Watchers points, 4
Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Readers may write to her through her Web site at www.recipedoctor.com. Personal responses cannot be provided.
