It’s almost a week after Passover and Easter and what do you find in the refrigerator? Hard boiled eggs. Lots and lots of hard boiled eggs! So I have been wracking my brain for a creative way to eat them. Preferably one that didn't involve matzo. My husband suggested we make deviled eggs. He also has a deep appreciation for mayonnaise. I attribute this to his Russian blood ;). I wanted so badly to make a treat that we both could enjoy.
Now don’t get me wrong, I think the egg is a fantastic little package of nutrients. Honestly, the little guy has received a pretty unfair reputation these days. For years we thought that the cholesterol in foods was associated with high levels of cholesterol in the blood. More recent research has found that the main culprit behind high cholesterol in the blood is saturated fat! We all know that saturated fat is no foreigner to the deviled egg… thank you mayonnaise.
So this is what I’ve come up with. A saturated fat free deviled egg that satisfies the palate’s desire for a creamy treat! I have taken out the yolk of the egg (not because it’s bad but because it was messing with my culinary creativity) and replaced it with a fresh avocado and tomato salad. I already had the hard boiled eggs on hand but I will include this step in the directions. I used a tomato medley from Wild Wonders TM simply because of the beautiful variety of colors but any tomato will work. I also used a low fat Greek yogurt to make a lovely curry sauce which provides the same velvety texture that mayonnaise would offer. This variant on the deviled egg is not only delicious but so pretty to look at! Definitely a hit at any party.
- 8 Hard boiled eggs (steps to hard boil are listed below)
- 1 avocado
- 5 small to medium Wild Wonders TM tomatoes or ½ large tomato
- ½ tsp of salt
- 1 – 6 oz container of low fat Greek yogurt
- ¼ cup skim milk
- 1 tsp curry powder
- 1-2 tsps of chili powder
- 1 handful of cilantro
- ¼ tsp salt
- (This step may be skipped if you already have hard boiled eggs on hand). Place the eggs in a pot. Add enough warm water to cover the eggs by an inch. Add a pinch of salt. Bring the water to a rolling boil over high heat. When the water is boiling turn of the heat and cover for 5 – 10 minutes. Run the eggs under cool running water then refrigerate for an hour. When the eggs are cool enough to handle peel the shell and cut the eggs in half. Remove the yolk and discard.
- Cut the avocado in half. Remove the seed and scoop the meat of the avocado from the skin using a spoon. Dice the avocado as shown below.
- Dice the tomatoes. In a bowl, combine the tomatoes with the avocado and ¼ tsp of salt.
- In a bowl, combine the yogurt, 1/4 cup of skim milk, curry powder and another ¼ tsp of salt. The sauce should be thin enough to spoon over the eggs. If it isn't then add another TBS of milk.
- Using a chef knife, shred the cilantro to use as garnish
- To plate, place 1 tsp of the avocado/ tomato salad in each egg white half. Sprinkle with the chili powder. Drizzle the yogurt curry sauce over the eggs and sprinkle the cilantro on top.
Serving Size: 2 egg halves
Total Calories: 68 cal
- 5 grams of protein
- 4 grams of fat
- 3 grams of carbohydrate
- 2 grams of fiber