loves Deviled Eggs – they are great for
the upcoming holidays, or for a grab and go snack and certainly qualify as a Southern Staple at any
occasion. Who doesn’t like a yummy bite that’s easy to make, easy to serve,
easy to fill with creative custom recipes?
Classic deviled
egg recipes are loaded with fat
and calories but you can easily create
a yummy and fun egg that is HIGH in flavor and low in calories, just like the
ones below.
By the way – did you know
that In the 19th century the term “deviled” was used regularly when referring to spicy
or zesty food, including eggs prepared with mustard, pepper or other ingredients
stuffed in the yolk cavity?  
The biggest problem in cooking boiled eggs is that people can easily
over-cook them, leading to a dark green color around the yolk and a tough yolk.
Here’s a foolproof way to cook them, so they look and taste delicious. But before we fill them, a quick primer on how to make the best hard boiled eggs, ever:
  1. Place 6 large eggs in saucepan large enough to
    hold them in single layer. Add cold water to cover the eggs by 1
    inch. Turn the heat on to high and bring to a boil. 
  2. Slide the eggs off the burner and cover
    the pan. Let the eggs sit in the hot water about 12 minutes.  Remove from the pan, let cool completely and either
    peel or store in the refrigerator for a week.

I loved showing fun host Christine how to make these three recipes today on Atlanta & Company on NBC 11 Alive in Atlanta!

Guacamole Stuffed Eggs
Ripe Avocado, Peeled, Pitted and Coarsely Chopped
Cup Prepared Salsa
Tsp Lime Juice
Hard Boiled Large Eggs, Yolks removed
Cilantro and Pickled Jalapeño Slices
the avocado, salsa and lime juice to a small bowl. Using a masher, mix the
ingredients together until combined but still slightly chunky. Stuff the eggs
with the mixture and top with chopped cilantro.

Roasted Red Pepper and
Smoked Paprika Spanish Stuffed Eggs
Hard Boiled Large Eggs cut in half
Roasted Red Pepper, minced
Tsp Lemon Juice
Tsp Smoked Paprika
Tsp Fine Sea Salt
Cup Finely Shredded Manchego Cheese
the egg yolks, pepper, lemon juice, paprika and sea salt to a bowl and mash
with a folk until combined but still a little chunky. Stuff the eggs and top
with the cheese.

Middle Eastern Inspired Eggs
Stuffed with Hummus and Pita
Cup Cannellini Beans
TB Extra Virgin Olive Oil
Tsp Lemon Juice
TB Crumbled Feta
Tsp Grated Garlic
Tsp EACH Fine Sea Salt and Freshly Ground Black Pepper
Hard Boiled Large Eggs cut in half
Cup Crushed Pita Chips
a potato masher, mash the beans in a small bowl, along with the oil, lemon
juice, feta, garlic and sea salt and black pepper. Add in the yolks from the
eggs and mash again. Scoop into the eggs and sprinkle with pita chips.

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