21
Mar
2013

Deviled Eggs Recipe (+ Secret Ingredient)

03/21/2013. This post may contain affiliate links. Read my Disclosure Policy.

Skinny Deviled Egg Recipe- These are so delicious & don't tell the kids about the hidden veggie inside!

With Easter right around the corner you might be thinking about deviled eggs.  I know I am because I love these things!

I wanted to share my favorite deviled eggs recipe and the good news is there is a secret ingredient so you don’t have to feel as guilty helping yourself to seconds on these.

This recipe comes from one of my favorite cookbooks for really simple and easy family friendly food, Deceptively Delicious by Jessica Seinfeld.

She just comes up with all sorts of normal stuff that children like- mac and cheese, tacos etc… and finds ways to cut out a lot of the fat and also sneak in pureed vegetables.

In this case, the secret ingredient is:

Cauliflower!

I think this adds such a yummy dimension to the egg and even better it cuts the mayo in half.  I will tell you my kids don’t like these- but then again they don’t like any deviled eggs.  I do have some family members that hate cauliflower (or at least think they hate it) and I have seen them gobble down these eggs.

The recipe is super simple:

Deviled Eggs Recipe (+ Secret Ingredient)
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Low fat deviled egg recipe. Simple and delicious!
Ingredients
  • ¼ cup pureed cauliflower
  • 6 hard boiled eggs
  • 1 teaspoon dijon mustard (optional)
  • 3 tablespoons mayo
  • salt and pepper
Instructions
  1. Start by hardboiling 6 eggs, peel and slice in half.
  2. Use a spoon to scoop out the yolk and place in a bowl.
  3. Add cauliflower puree, mustard and mayo and mix well.
  4. Scoop the mixture into the hollowed egg whites and top with salt and pepper to taste.
  5. You might also garnish with paprika or fresh chives

To puree the cauliflower, you just want to steam fresh or frozen cauliflower until soft. Add to a food processor and mix until you get a puree. I usually add a few teaspoons of water to get a creamy consistency. I puree the entire head of cauliflower and then place the extra in a ziploc in the freezer. This is a delicious addition to mashed potatoes, macaroni and cheese or any other creamy sauces to kick up the nutrition.

So easy and so yummy and each of these guys is going to be about 75 calories. The mustard is not included in the original recipe but I like the kick so you might want a little more or a little less.

I like to add the egg mixture to a sandwich bag, cut the tip of the bag and you can easily squeeze it right into the egg white for a nicer presentation.

And one last note, check out the post here to see how to perfectly hard boil eggs each time!

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{ 2 comments… read them below or add one }

karen March 21, 2013 at 7:29 PM

i was going to try to make some with greek yogurt instead of mayo but i might have to try this one first. thanks!

have you ever tried that recipe for pizza crust made with cauliflower? that is on my try list as well/

Charlene March 21, 2013 at 7:35 PM

Karen,

Yes I have! I thought it was delicious… I need to make that again.

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