Don't dis the humble deviled egg

(Vary deviled egg recipes by using fresh herbs and condiments/Gannett News Service photo)

If you’re watching your cholesterol levels, you might shy away from eating eggs, but in moderation, eggs can be part of a heart-healthy diet.
Eggs are the topic of discussion in today’s Eating Smart column by Chandra Balusu on Busy Cook in the Poughkeepsie Journal.

Eggs are rich in essential nutrients and vitamins, and if eaten once a day, account for less than 1 percent of the risk associated with heart disease, according to a recent study.
Seeing as summer is still with us, or has really just arrived, here in the Hudson Valley, here are some recipes and tips compiled by McClatchy-Tribune for making deviled eggs, which can be a fun dish to bring to picnics and get-togethers.

To make a perfect boiled egg, cover a single layer of eggs with about an inch of water, place over medium heat and bring the water to a rolling boil. Remove the pan from the heat, cover and allow to sit for 15 minutes.

Here are some other egg tips from McClatchy-Tribune before you get started:

Older eggs — seven to 10 days — are easier to peel than fresh eggs. Older eggs have a higher pH (lower acidity) which makes them easier to peel, according to Shirley Corriher, author of “CookWise” (Morrow).
The older the egg, the more likely an air pocket will have formed at one end.
To peel a hard-cooked egg, crackle it by pressing down and rolling lightly across the kitchen counter. Start at the air pocket end and remove pieces of shell, then run under cold water to remove any pieces that continue to cling.
If storing the eggs for future use, leave the shell in tact. It will be slightly harder to peel later, but the shell protects the egg from refrigerator odors.

To center the yolk so you have a perfectly formed white for filling, lay the carton on its side the night before you plan to cook the eggs. Corriher said this method yields the “most consistently centered yolks,” although large end down came a close second.

(Paprika is a traditional garnish for deviled eggs/Gannett News Service photo)

Blue Devils

Makes 12 servings

1. 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2. 2 tablespoon plus 2 teaspoons mayonnaise
3. 1 teaspoon Dijon mustard
4. 2 tablespoons crumbled blue cheese
5. Salt and pepper, to taste

• Combine the thoroughly mashed yolks with the mayonnaise and mustard.
• Add the blue cheese and mash well into the mixture with a spoon.
• Taste, then season with salt and pepper.
• Fill the whites evenly with the mixture.
  

Source: “Deviled Eggs” (Harvard Common Press) by Debbie Moose

Pimento Cheese Deviled Eggs

Makes 12 servings

1. 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2. 1/4 cup finely shredded sharp cheddar cheese
3. 1 tablespoons plus 1 teaspoon drained and chopped pimentos
4. 2 tablespoons mayonnaise
5. 2 teaspoons Dijon mustard
6. 2 teaspoons chopped Vidalia or other sweet onion
7. 1/2 teaspoons grated garlic
8. Salt and pepper to taste
9. Chopped pimentos for garnish
   

• Combine the thoroughly mashed yolks with cheddar, pimentos, mayonnaise, mustard, onion and garlic.
• Taste, then season with salt and pepper.
• Fill the whites evenly with the mixture and garnish each egg half with chopped pimentos.
  

Nutrition information per serving: 64 calories (74 percent from fat), 5 grams total fat (2 grams saturated), 109 milligrams cholesterol, trace carbohydrates, 4 grams protein, 73 milligrams sodium, trace dietary fiber.

Source: “Deviled Eggs” (Harvard Common Press) by Debbie Moose

Spring Vegetable-Stuffed Eggs

Makes 4 servings

1. 4 hard-cooked eggs, peeled
2. Salt to taste
3. 2 tablespoons mayonnaise
4. 1 teaspoon Dijon mustard to taste
5. 1 tablespoon each: finely minced radish, snow peas and scallions, reserve 1 teaspoon for garnish
   

• Cut the eggs in half lengthwise and carefully remove the yolks.
• Mash the yolks with salt, mayonnaise, mustard and spring vegetables; the key is mincing the vegetables to just the right size so they don’t look too chunky but provide nice texture.
• Spoon the filling back into the whites and garnish with more spring vegetables.
• Serve immediately or cover and chill, well wrapped, for up to 1 day before serving.
  

Nutrition information per serving: 131 calories (77 percent from fat), 11 grams total fat (2 grams saturated), 214 milligrams cholesterol, 1 gram carbohydrates, 7 grams protein, 157 milligrams sodium, trace dietary fiber.

Source: “How to Cook Everything Vegetarian” (Wiley) by Mark Bittman


Beyond paprika:

Whether you choose to dress them up or down, just about anything goes with eggs.
For starters, take your basic filling (per six egg yolks): Mix together 2 tablespoons plus 2 teaspoons mayonnaise, 1 tablespoon Dijon mustard, salt and pepper to taste.
Then you can replace the mayo with sour cream, plain yogurt or cream cheese to create a new filling.

Other imaginative filling ingredients or garnishes:

• Herbed cream cheese, sliced apples, toasted walnuts
• Cooked diced potatoes, mayonnaise, chopped onion, radish slices
• Confetti of chopped sweet peppers and ranch dressing
• Jalapeno and cumin
• Miso, scallion and Chinese 5-spice powder
• Silken tofu, well-drained
• Chow-chow, chutney or salsa, well-drained
• Chopped herbs (parsley, dill and chives) and lemon juice
• Curry powder, parsley and sliced almonds

Sources: Better Homes & Gardens (April 2007), “How to Cook Everything Vegetarian,” “Joy of Cooking” and “Deviled Eggs”