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Healthy and Delicious

Healthy & Delicious: Provençal Deviled Eggs

Healthy & Delicious: Provençal Deviled Eggs

Editor's note: On Mondays, Kristen Swensson Sturt of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson Sturt]

I hate mayonnaise. I hate it more than sunburns. I hate it more than I hate people who clip their nails on the subway. I hate it, to paraphrase the great Diane Chambers, with the white-hot intensity of a thousand angry suns.

But god help me, I love deviled eggs.

As a mayo hater/deviled egg lover, it's vital for me to reduce underlying mayo flavor as much as possible, while still maintaining the integrity of the dish. Since it's a primary ingredient in most versions, this is somewhat difficult.

Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer. Creamy and complex, you wouldn't think mayonnaise plays a role at all, unless you knew it going in. The sole downside: You will polish off an entire plate before departing the buffet table, leaving friends and family with no eggs to call their own.

Happy holidays, fellow mayo-haters. May these deviled eggs make it merry and bright.

Healthy & Delicious: Provençal Deviled Eggs

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About This Recipe

Yield:6 to 8
Active time:15 minutes
Total time:30 to 40 minutes
Special equipment:bowls, measuring spoons, large saucepan, knife, cutting board, fork

Ingredients

  • 1 tablespoon chopped sun-dried tomatoes, packed without oil
  • 12 large eggs
  • 1/3 cup light mayonnaise
  • 1 tablespoon chopped, pitted kalamata olives
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped capers
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Chopped parsley for decoration

Procedures

  1. 1

    In a small bowl, soak sun-dried tomatoes in boiling water for 30 minutes. Drain and reserve.

  2. 2

    Place eggs in a large saucepan. Fill with cold water to 1/2 inch above eggs. Over medium-high heat, bring to a boil. Kill heat. Cover. Let sit 7 minutes. Transfer eggs to an ice bath and let sit 3 minutes. Peel and cut in half lengthwise, removing yolks.

  3. 3

    In a medium bowl, combine 8 egg yolks, mayonnaise, olives, parsley, capers, thyme, mustard, salt, and pepper. Mush together with fork, adding more mayo for creaminess if desired.

  4. 4

    Fill each egg white with 1 or 2 teaspoons of yolk mixture. Sprinkle with parsley. Serve.

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