Deviled eggs are a Southern classic...especially come Sunday lunch or holidays from Easter to Christmas. While simple to prepare and healthful if made with a low-cal mayo, did you know deviled eggs have made a resurgence into the gourmet world?The basic recipe for deviled eggs start with boiling Grade A large chicken eggs. Eggs that are a few days older actually make better hard boiled eggs....4 of them make 8 servings. To boil eggs, place them in a single layer in a medium pot and fill with cold water. Bring water to a rapid boil uncovered. Once boiling, turn off the burner, cover immediately and leave them alone for 15 minutes.
Run eggs under cold water and allow to cool completely before peeling. Once peeled, slice the eggs lengthwise. Place whites on a egg plate and yolks into a small bowl. Add 2 tablespoons low calorie mayo or substitute, 1 teaspoon yellow or Dijon mustard and salt and pepper to taste. Mix well and spoon or pipe with a pastry bag into egg white "cups." Classic deviled eggs are garnished with ground paprika.
To glam up your deviled eggs, add some horseradish and capers to the basic recipe above. Other gourmet ingredients such as your favorite fresh herbs like dill, Italian parsley and chives work really well too. Crab, lobster, salmon, bacon, goat cheese, olives, finely chopped prosciutto, blue cheese or sun dried tomatoes can really add a punch of flavor and sophistication.
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