About this recipe:A low-cholesterol stuffed egg? Yes, indeed! Filled with a delicious blend of egg yolks, vegetables and spices, these are lighter and creamier than traditional devilled eggs, yet have a richer flavour.
12 medium eggs
175g (6oz) virtually-fat-free fromage frais
2 spring onions, finely chopped
40g (1½oz) finely chopped green pepper
40g (1½oz) finely chopped red pepper
2 tsp Dijon mustard
3 tbsp finely chopped parsley
paprika to dust
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Method Prep:15min › Cook:25min › Ready in:40min
Put the eggs in a large saucepan of cold water and bring to a full boil. Remove from the heat, cover and leave to stand for 15 minutes. Drain the eggs and rinse under cold water to cool them. Peel the eggs, then cut each lengthways in half and remove the yolk. Discard 8 yolks.
Arrange 20 egg white halves on a platter. Chop the remaining 4 egg white halves very finely. Mash the 4 yolks with a fork. Transfer the whites and yolks to a medium bowl. Stir in the fromage frais, spring onions, green and red peppers and mustard.
Pipe or spoon the yolk mixture into the egg white halves. Sprinkle with parsley and dust with paprika.
Some more ideas
Make these eggs spicy! Add ½ tsp chilli powder or ¼ tsp cayenne pepper to the egg mixture. Or, for more heat, mix in a very finely chopped fresh green chilli.
Eggs are not a forbidden food. Their low saturated fat content, high protein level, low price and versatility make them a useful part of your healthy eating plan.