“Deviled” eggs have some roots tracing back all the way to Ancient Rome, where some recipes of the day included boiling eggs and seasoning them with spice.
In Modern America, they’re a brunch staple and this recipe combines this beloved dish with an equally beloved beverage—yum!
- 6 large eggs – cover in water in heavy saucepan, bring to boil, cook 2 minutes, cover and remove from heat, in 15 minutes, drain, cool, peel.
- Old Bay Seasoning – about 1/4 cup poured onto plate
- 1 teaspoon tomato paste
- 3 tablespoons Best Foods mayonnaise or you could use Fage Total Greek yogurt
- 1 teaspoon creamed horseradish
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- a few grind of black pepper
- celery pieces, either small leaf portions, or a thin slice of a stalk (keep celery pieces thin and easy to chew along with the egg)
- olive or pickle slices
- small shrimp
- Cut eggs in half, remove yolks to a wire sieve, and press through for a fine texture.
- Carefully dip cut edge of each egg into the Old Bay and arrange on platter.
- Add tomato paste, mayonnaise, horseradish,Worcestershire, Tabasco, and black pepper to the egg yolks and blend until smooth.
- Transfer to a baggie and cut off the corner to pipe each egg half with yolk mixture.
- Dress each half with a bit of celery, a piece of pickle or even a small shrimp. Chill before serving.
Serving size is 4 deviled eggs. Serves 3.
This recipe comes courtesy of Bariatric Eating.