Heavenly Deviled Eggs

Feel like a sinner, but eat like a saint.  With Easter approaching, deviled eggs are sure to be on a lot of people's menus.  With this version, you can eat them without all the guilt usually associated with deviled eggs and all their yolky mayonnaisy badness.

Why?

Because half of the yolks have been replaced with cauliflower puree!  I know...but how does it taste?  Honestly, I have been making deviled eggs this way now for a few years.  I have been taking them to BBQ's, serving them at holiday tables, and just making them for my family to enjoy...and no one ever knows there is cauliflower puree in it!  In fact, when I tell ppl once they have enjoyed the deviled eggs...they are in disbelief.

I originally got the idea from the cookbook  Deceptively Delicious by Jessica Seinfeld...but over the years I have changed it a bit for my liking.   This book is great though, as it was written as a way to sneak vegetables into picky kids diets without them being the wiser...but I know a lot of adults that could benefit from this sneakiness too!  lol

I am so happy the chives in my backyard herb garden are up and ready to use!  I LOVE to garnish these beauties with fresh snipped chives....not only does it make them gorgeous, but chives and egg are natural taste partners in the food world! 

A product that I have recently discovered and used in these deviled eggs is Grey Poupon Deli Mustard with Horseradish.   In the past, I used both Dijon or a grainy mustard AND a bit of horseradish...but all you need is this product to get the same flavors.  It's also excellent on sandwiches!  The horseradish is mild, and doesn't overpower the flavor of the egg, it just gives it that extra something special.

For the puree, I used a  bag of frozen cauliflower ( you can use fresh too!) which I microsteamed ( or you can cook on the stove) until the cauliflower was fork tender.  Then I popped it into my food processor ( you can use a blender if you don't have one) and pureed it up with about a TBS or two of water, until it was nice and smooth.  It's important to get it really smooth, because you really don't want chunks of cauliflower in the yolk mixture.  You can either chill the cauliflower before you process it or after...it doesn't really matter.  You will have extra cauliflower puree left over, which you can use in another dish, or just freeze for another time.

Visit RecipeLion for an excellent tutorial on making perfect hard boiled eggs.  I once read that the older eggs actually are better for hard boiling because the membrane is not as tight around the shell and makes for easier peeling, but I have never actually tested this theory.  It does make sense though.  I like to follow the boil gently for 10 -12 minutes and then immerse  immediately in cold water method myself.  

I usually triple this recipe when I make it for Easter and at least double it when I make it for anything else. 

If you need to bring an appetizer to Easter dinner next week...take these and dazzle everyone! 

Heavenly Deviled Eggs

adapted from Deceptively Delicious by Jessica Seinfeld

Printable Recipe

Servings - 6   Serving size - 2 deviled egg halves   Points Plus per svg - 2 point+

Calories - 72.4,   Total Fat - 4.7g,   Carb. - 1.3g,   Protein - 5.5g,   Fiber - 0.3g

Ingredients: 

6 large hard-boiled eggs, peeled and halved

1/4 cup cauliflower puree, chilled

3 TBS. reduced fat mayonnaise

1 TBS. Grey Poupon ® deli mustard with horseradish

salt and pepper, to taste

fresh snipped chives for garnish

Directions: 

1.  To puree the cauliflower:  I used a  bag of frozen cauliflower ( you can use fresh too!) which I microsteamed ( or you can cook on the stove) until the cauliflower was fork tender.  Then I popped it into my food processor ( you can use a blender if you don't have one) and pureed it up with about a TBS or two of water, until it was nice and smooth.  It's important to get it really smooth, because you really don't want chunks of cauliflower in the yolk mixture.  You can either chill the cauliflower before you process it or after...it doesn't really matter.  You will have extra cauliflower puree left over, which you can use in another dish, or just freeze for another time. 

2.  Pop out the yolks from the halved hard boiled eggs and reserve three whole yolks.  Discard the other three.  (or do what I did, and just feel them to the dog.  Yolks are great for making their coats shiny!)  Take the three reserved yolks and combine with the cauliflower puree, mayo, mustard and salt and pepper.  I like to use the food processor to get a very smooth filling. *

3. Pipe or spoon the egg yolk mixture back into the halved egg whites.  Garnish with fresh snipped chives. 

* Sometimes I add a TBS. of finely diced shallot and/or a TBS. of capers to add more flavor to the filling.

I love deviled eggs...and often make them just to have for snacks.  When they are made this way, I can enjoy them with less guilt!  Do you like deviled eggs?  Will you be having them this Easter with your dinner?