Deviled Eggs
Combine these eggs with celery and carrot sticks to make a great snack or appetizer. Eggs contain lots of choline, which helps in brain development and function. They also provide the body with antioxidants, such as lutein and zeaxanthin, which are important in maintaining good vision.
Ingredients:
| Large eggs | 6 each | 300 g |
| Light mayonnaise | 2 Tbsp | 30 mL |
| Tabasco sauce | ¼ tsp | 1 mL |
| Dijon mustard | 1 tsp | 5 mL |
| Celery, finely minced | 2 Tbsp | 30 mL |
| Red onion, finely minced | 1.5 Tbsp | 23 mL |
| Ground black pepper | ¼ tsp | 1 mL |
| Paprika, ground | 1 Tbsp | 15 mL |
Directions:
- Gently place the eggs into a large saucepan. Fill the saucepan, so that the eggs are covered with at least an inch of water. Add 1 tsp of vinegar and a pinch of salt to the water. Bring the water to a boil over medium-high heat. After 2 minutes, cover and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs until the eggs are cool.
- Remove the shell from each egg and cut in half lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Put the egg whites into a Tupperware and store in the fridge.
- Using a fork, mash up the yolk and mix in the Dijon mustard, mayonnaise, onion, celery, tobacco and pepper. Scoop the egg yolk mixture into a plastic bag. Cut one tip of the bag off and pipe the mixture into the egg whites.
- Sprinkle the eggs with paprika. Chill before serving.
Makes 12 servings (61 g /serving). 1 serving = 1 deviled egg (1/2 of a whole egg)
