Taking the devil out of devilled eggs

Devilled eggs are a classic accompaniment to summer picnics and barbecue. But they generally are loaded with fat and calories from the egg yolks and mayonnaise.

Devilled eggs are a classic accompaniment to summer picnics and barbecue. But they generally are loaded with fat and calories from the egg yolks and mayonnaise.

We set out to remake the filling to be flavourful, yet pack significantly less guilt. Egg yolks do have great nutritional value; the majority of an egg’s vitamins and minerals are actually found in the yolk. But along with those nutrients are plenty of fat and cholesterol.

To lower the fat and cholesterol but keep the luscious flavour, we opted to use just some of the yolks. For the creaminess associated with mayonnaise, we use a combination of low-fat mayonnaise and pureed low-fat cottage cheese.

The cottage cheese may sound a little off-putting, but it’s a great trick for when you need thick, creamy and low-fat.

With a relatively neutral flavour, it can be combined with other ingredients, such as fresh herbs, to be used in place of mayonnaise, even as a sandwich spread.

Not-So-Sinful Devilled Eggs

Start to finish: 45 minutes

12 large eggs

Ice

125 ml (1/2 cup) low-fat cottage cheese

45 ml (3 tbsp) low-fat mayonnaise

15 ml (1 tbsp) Dijon mustard

10 ml (2 tsp) cider vinegar

15 ml (1 tbsp) prepared horseradish

15 ml (1 tbsp) sweet pickle relish

Salt and ground black pepper, to taste

Fresh chives, to garnish

Smoked paprika, to garnish

Place eggs in a large saucepan and fill with cool water.

Cover pan and bring to a boil over medium-high heat. Remove pan from heat and let sit for 15 minutes. Drain hot water, leaving eggs in pan.

Fill pan with cold water and a cup of ice. Let eggs cool completely.

Meanwhile, in a food processor, combine cottage cheese, mayonnaise, mustard, vinegar and horseradish. Puree until smooth. Set aside.

Peel eggs but keep them intact. Slice eggs in half lengthwise. Retain egg whites. Discard half of the yolks.

In a medium bowl, mash remaining yolks. Add pureed dressing mixture and relish. Stir to combine, then season with salt and black pepper.

Using a pastry bag or a zip-close bag with the corner cut off, or using a spoon, refill wells in the egg whites. Garnish tops with a little sprinkle of smoked paprika and some chopped chives.

Makes 24 halves.

Nutrition information per half egg (values are rounded to the nearest whole number): 35 calories; 15 calories from fat (49 per cent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 55 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fibre; 105 mg sodium.