Go Green Deviled Eggs
Go Green Deviled Eggs
Prep Time: 13 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 24 deviled egg halves
Serving Size: 2 halves (1 whole egg)
Gather
1 dozen hard boiled eggs 12 spears of fresh asparagus, bottoms trimmed 3 tablespoons of fat free or lowfat mayonnaise 3 tablespoons of plain greek yogurt 1 teaspoon fresh lemon juice ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon finely chopped basil 2 tablespoons finely chopped chivesStep by step
- Bring 4 cups of salted water to a boil, then add the asparagus and blanch for 30 seconds. Remove the asparagus and plunge into a bowl of ice water to stop the cooking process.
- Drain well.
- Cut off the tips, about an inch long, and then slice them lengthwise.
- Save the tips for the garnish on top of the eggs.
- Chop the remaining stems and place them into a food processor with the fat free mayo, greek yogurt, lemon juice and salt and pepper.
- Puree until smooth.
- Remove the shells from the hard boiled eggs and slice in half.
- With a spoon remove the yolks and place them in a small bowl.
- Set the empty white halves of the eggs on a platter and set in the refrigerator.
- Mash the yolks with a for****il smooth.
- Add the pureed asparagus mixture and mix until smooth.
- Stir in the basil and chives (keep 1 tablespoon of the chives for garnish). Season with salt and pepper to taste.
- Spoon the asparagus mixture into a pastry bag with a large tip.
- Fill each egg half with the mixture. (You can use a spoon if you don’t want to bother with the pastry bag).
- Top each egg with an asparagus spear tip and sprinkle on the remaining chopped chives.
- Sprinkle with pepper and serve.
Nutrition
WW PP 3; Calories 107; Total Fat 6.7g; Saturated Fat 1.8g; Trans Fat 0.0g; Cholesterol 187mg; Sodium 195mg; Total Carbohydrates 4.1g; Dietary Fiber 1.2g; Sugars 1.8g; Protein 8.1g
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin Copyright Sisterhood of the Shrinking Jeans LLC