Steve's Basic Deviled Eggs

The eggs can be garnished with a sprig of parsley or dill, capers, paprika or black or green olive slices.

Ingredients

12 eggs in shells
Water
1 teaspoon cider or white vinegar
Salt, to taste
1 / 4 cup low-fat or light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 / 2 teaspoon sweet paprika
Dash favorite hot sauce

Method

Place eggs in a saucepan large enough to hold them all in a single layer. Cover with cool water by 2 inches. Add a good pinch salt and vinegar, which help the eggs coagulate if there is a crack in the shell. Bring water to a gentle boil, turn off the heat and allow eggs to stand in the hot water 10 minutes. Drain, immediately rinse eggs in ice water and place the eggs in a bowl with cold water. When the eggs are chilled through, peel them.

Cut the eggs in half lengthwise. Place the yolks in a medium mixing bowl. Mash the yolks with the mayonnaise, mustard, Worcestershire, 1 / 2 teaspoon salt, paprika and hot sauce until smooth. Place the yolk mixture into a piping bag and squeeze into the egg white halves. You can also use a teaspoon to place the yolk mixture in the egg white halves. Makes 24 deviled egg halves.

Nutrition

Per egg half: 48 calories, 66 percent calories from fat, 4 grams total fat, .8 gram saturated fat, 107 milligrams cholesterol, .7 gram carbohydrates, no fiber, .3 gram total sugars, .7 gram net carbs, 3 grams protein, 58 milligrams sodium.

Satan's Revenge Stuffed Eggs: To basic yolk mixture add a minced seeded 1 / 2 jalapeno, habanero or serrano pepper.
 

Nutrition

Per egg half: 48 calories, 66 percent calories from fat, 4 grams total fat, .8 gram saturated fat, 107 milligrams cholesterol, .7 gram carbohydrates, no fiber, .4 gram total sugars, .7 gram net carbs, 3 grams protein, 58 milligrams sodium.

Tex Mex Eggs: To basic yolk mixture add 1 tablespoon minced cilantro, 1 / 4 teaspoon chili powder and 1 / 8 teaspoon ground cumin. Garnish with cilantro sprigs.

Nutrition

Per egg half: 48 calories, 66 percent calories from fat, 4 grams total fat, .8 gram saturated fat, 107 milligrams cholesterol, .7 gram carbohydrates, no fiber, .4 gram total sugars, .7 gram net carbs, 3 grams protein, 58 milligrams sodium.

Picnic Eggs: To basic yolk mixture add 2 teaspoons pickle relish and 1 teaspoon yellow mustard.

Nutrition

Per egg half: 48 calories, 65 percent calories from fat, 4 grams total fat, .8 gram saturated fat, 107 milligrams cholesterol, .8 gram carbohydrates, no fiber, .4 gram total sugars, .8 gram net carbs, 3 grams protein, 63 milligrams sodium.

Cajun Eggs: To basic yolk mixture add 1 teaspoon Cajun or blackening seasoning and a squeeze of lemon juice.

Nutrition

Per egg half: 48 calories, 66 percent calories from fat, 4 grams total fat, .8 gram saturated fat, 107 milligrams cholesterol, .7 gram carbohydrates, no fiber, .4 gram total sugars, .7 gram net carbs, 3 grams protein, 80 milligrams sodium.

Tuscan Eggs: To basic yolk mixture add 1 tablespoon Italian dressing, 2 teaspoons minced fresh basil and 1 tablespoon grated parmesan cheese. Garnish the eggs with more grated parmesan cheese and shredded basil leaves or capers.

Nutrition

Per egg half: 51 calories, 67 percent calories from fat, 4 grams total fat, .9 gram saturated fat, 107 milligrams cholesterol, .8 gram carbohydrates, no fiber, .4 gram total sugars, .8 gram net carbs, 3 grams protein, 73 milligrams sodium.