This past weekend I was able to go on a potluck picnic and had a sample of a variation on deviled eggs. I’ve never been a fan of deviled eggs (taste-wise or nutritionally), but I was pleasantly surprised by how delicious and healthy this recipe turned out to be. Like I’ve mentioned in previous posts, don’t be afraid to enjoy an egg on a regular basis, they are full of healthy fats and nutrients, and in this case, they areespecially healthy because the butter and mayonnaise that exists in typical deviled eggs recipes are replaced with humus (protein), olive oil (heart healthy fat), and prepared horseradish.
Prepared horseradish is a great substitute for salt or butter in most dishes, is extremely low in calories (about 6 calories per tablespoon), and completely fat free. It also has potassium, calcium, and magnesium, making it an excellent addition to a diet. Along with its nutritional benefits, some studies even indicate prepared horseradish may help protect food against certain bacteria (including E. coli), so adding it to food you’re taking on a picnic may not be a bad idea.
Mediterranean Deviled Eggs
What you’ll need:
- 6 eggs
- 2 tablespoons of olive oil
- 1/2 cup of hummus (any flavor, I prefer roasted red pepper for a little kick)
- 1.5 teaspoons of prepared horseradish (make sure this is not the creamy type)
- ground black pepper to taste
Directions:
- Place the eggs in a medium pot and submerge them in cold water; cover the pot.
- Bring the water to a boil over medium-high heat and cook for 15 minutes.
- After boiling the eggs for 15 minutes, carefully drain the water and place the eggs in an ice water bath.
- Once the eggs are cool to the touch, quickly peel them.
- Cut the eggs length-wise and remove the yolks in another bowl.
- Add the hummus, olive oil, and prepared horseradish to the bowl with the yolks.
- Using a spoon, mix everything together until creamy.
- Evenly spoon the mixture into the empty egg whites.
- Sprinkle some ground black pepper on top if desired and serve.
