Bacon and hot sauce add devilishly good flavor to eggs
Kitchen scoop By Alicia Ross
Is it possible to make a homemade appetizer in just 5 minutes? I think so, if you use hard-cooked whole peeled eggs — widely available in grocery store dairy cases across the country. These cooked eggs help you make a summertime favorite, deviled eggs, in a matter of minutes.
Today I’m featuring two new favorites that I have enjoyed serving lately. The first is a twist on my grandmother’s recipe, which is the traditional Southern recipe with sweet pickles. She used yellow mustard, but I’m using Dijon; with the extra flavor from the mustard you can back off the salt and pepper. You can add salt and pepper to taste at the end, if you feel like the yolk mixture needs any at all.
The second recipe is smoky and hot from Tabasco (or your hot sauce of choice) and crispy crumbled bacon. Bacon and eggs were made to go together, so why not combine them into a fantastic new favorite: Spicy Bacon Deviled Eggs?
I hope you love trying out these convenient new twists to favorite recipes! Enjoy! Modern Deviled Eggs With Sweet Pickle Start to finish: less than 10 minutes Yield: makes 12 deviled eggs
6 hard-cooked eggs, peeled and cooled 2 tablespoons low-fat mayonnaise 1 tablespoon Dijon mustard 1 tablespoon sweet pickle cubes, drained and finely chopped
PHOTO BY ALICIA ROSS FOR KITCHEN SCOOP 1 teaspoon pickle juice Salt and ground black pepper to taste
Slice each egg in half using a straight (not serrated) knife. Give each a slight squeeze over a medium bowl to dislodge the yolk. Place the white portion on a serving plate.
With a fork, smash the yolks into a fine paste. Add the mayonnaise, mustard, pickle, pickle juice, salt and pepper, if desired, to the yolks. Mix well. Scrape into a small plastic baggie (quart or sandwich-size) and clip off one corner. Squeeze the mixture to the cut corner and then pipe mixture into the white halves. Refrigerate or serve immediately.
Approximate values per serving: 42 calories, 3 g fat (0 g saturated), 83 mg cholesterol, 3 g protein, 1 g carbohydrates, trace g dietary fiber, 73 mg sodium.
Spicy Bacon Deviled Eggs Start to finish: less than 10 minutes Yield: makes 12 deviled eggs
6 hard-cooked eggs, peeled and cooled 3 tablespoons low-fat mayonnaise 1/8 teaspoon hot sauce of choice, or more to taste (I used Tabasco.)
2 slices extra-crispy bacon, finely chopped, plus more for garnish, if desired
1 tablespoon finely chopped flatleaf parsley
1/2 teaspoon warm water
Slice each egg in half using a straight (not serrated) knife. Give each a slight squeeze over a medium bowl to dislodge the yolk. Place the white portion on a serving plate.
With a fork, smash the yolks into a fine paste. Add the mayonnaise, hot sauce, bacon, parsley and water to the yolks. Mix well. Scrape mixture into a small plastic baggie (quart or sandwich-size) and clip off one corner. Squeeze the mixture to the cut corner and then pipe mixture into the white halves. Sprinkle more bacon bits over the eggs, if desired. Refrigerate or serve immediately.
Approximate values per serving: 63 calories, 5 g fat (1.3 g saturated), 86 mg cholesterol, 4 g protein, 1 g carbohydrates, no dietary fiber, 131 mg sodium.