Divine Deviled Eggs with Fresh Rosemary
Have you seen the already-peeled, hard-boiled eggs in the dairy case? I found mine right above the egg cartons, in a vacuum-sealed package ready to eat. I was a bit skeptical at first.
I mean boiling eggs is not really difficult, right? And how fresh could they be? But the desperate side of me saw a plate full of deviled eggs in under 20 minutes and reached for the convenient ingredient.
I may whip a batch of deviled eggs for the Easter Spread or for my part of a summer potluck, but I rarely make them just for me. And I love them, so why do I wait for a special occasion? It has to be the boiling and peeling eggs part of the preparation that seems a tad overwhelming. But not when someone else has already cooked and peeled the little gems.
Today’s recipe for Divine Deviled Eggs with Fresh Rosemary is my latest in amazing deviled egg flavors. The Dijon mustard seems to elevate the savory presence of fresh rosemary leaves, almost like they were destined to compliment each other. I usually prefer real mayonnaise in my deviled eggs, but this recipe accepts light mayonnaise well without an aftertaste, cutting out a few calories.
If you can’t find the already peeled cooked eggs, then, please don’t miss this wonderful recipe. Simply boil up a dozen of eggs.
Divine Deviled Eggs with Fresh Rosemary
Start to finish: 20 minutes
Makes 24 pieces
1 dozen medium eggs, hard-boiled and peeled
6 tablespoons light mayonnaise
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh rosemary leaves
1/8 teaspoon ground black pepper
1/8 teaspoon salt, or more to taste
Slice each egg in half length-wise and scoop out the yolks into a medium bowl. Place the whites on a plate or tray and set aside.
Mix the remaining ingredients into the yolks with a fork, mashing the yolks until it forms a somewhat smooth paste.
Using a pastry bag and decorative tip or a zipper top bag with one end snipped, swirl the yolk filling back into the white halves. Serve at once or cover and refrigerate for up to 12 hours.
Approximate Values Per egg half: 52 calories, 3.7 g fat (1 g saturated), 94 mg cholesterol, 3.2 g protein, 1g carbohydrates, trace dietary fiber, 88 mg sodium
(Alicia Ross is the co-author of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006).
