Low Fat Devilled Eggs

    40 mins

    No, you didn't just read an oxymoron! Cream made from fat free milk is the secret to this flavourful brunch dish!

    1 person made this

    Serves: 10 

    • 12 medium eggs
    • 175g fat-free cream
    • 2 green onions, finely chopped
    • 40g finely chopped green pepper
    • 40g finely chopped red capsicum pepper
    • 2 tsp Dijon mustard
    • 3 tbsp finely chopped parsley
    • paprika to dust

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Put the eggs in a large saucepan of cold water and bring to a full boil. Remove from the heat, cover and leave to stand for 15 minutes. Drain the eggs and rinse under cold water to cool them. Peel the eggs, then cut each lengthways in half and remove the yolk. Discard 8 yolks.
    2. Arrange 20 egg white halves on a platter. Chop the remaining 4 egg white halves very finely. Mash the 4 yolks with a fork. Transfer the whites and yolks to a medium bowl. Stir in the cream, green onions, green and red peppers and mustard.
    3. Pipe or spoon the yolk mixture into the egg white halves. Sprinkle with parsley and dust with paprika.

    Some more ideas

    Make these eggs spicy! Add ½ tsp chilli powder to the egg mixture. Or, for more heat, mix in a very finely chopped fresh green chilli.

    Health points

    Eggs are not a forbidden food. Their low saturated fat content, high protein level, low price and versatility make them a useful part of your healthy eating plan.

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