Deviled Eggs in Disguise

30 Mar Deviled Eggs in Disguise

Maybe it’s because I see summer in the sunny distance; maybe it’s because I have several friends’ big birthdays this year and two weddings to attend, but I’m on a mission: get fit for the fun. Determined to eat well and exercise daily, I’ve renewed my passion for clean cooking so today seemed like a good one to share a superb, low-fat, low-cal recipe from a recent LOL meeting.

Kathy made some incredible delights, but my two favourites just had to be posted. Admittedly, they are on either side of the food spectrum. On the bikini-brazen side, we have deviled eggs that will stun your senses and have you squawking, “Can’t be good for you!” On the other, we have a sinfully sensational chocolate cake that will have you cry, “The Devil made me do it!” when you just can’t stop yourself from serving up seconds.

In the spirit of summer, we start with the healthy eggs. Here then, courtesy of two kick-ass Canadian gals (Janet and Greta Podleski) determined to help their country women keep their own asses in shape, I present Kathy’s contribution, Deviled Eggs in Disguise. Recipe from Looneyspoons Collections.

Photo credits: Pinch my Salt blog

            Photo credits: Pinch my Salt blog

Deviled Eggs for Angels

 What You Need:

8 large eggs
1/4 cup smoked salmon, minced (about 1 oz)
2 tbsp light mayonnaise
1 tbsp lemon juice
1 tbsp honey mustard
1 tbsp fresh dill
1/4 tsp hot sauce
Salt and pepper

 What You Do:

Place eggs in a large saucepan.  Cover with at least 1 inch of cold water and heat to boiling over high heat.  Remove the saucepan from the heat.  Let stand covered for 18 minutes.  Immediately pour off the hot water from the eggs, then run cool water over them for several seconds to prevent them cooking any further.
Drain and let cool.  Once cool, peel the eggs.
Carefully slice the cooked eggs in half lengthwise and remove the yolks.  Place yolks in a medium bowl and mash well with a fork.  Add remaining ingredients and mix well.  Using a small spoon, or a pastry bag with a large tip (or even a ziplock bag with the corner cut off), fill the centers of eggs with egg mixture, mounding slightly.  Place a small piece of fresh dill on top of each egg or sprinkle with paprika, if desired.  Cover loosely with plastic wrap and refrigerate for at least one hour before serving.