H3 Bonus Healthy Recipe: Deviled Eggs

Check out this bonus recipe from the H3 kitchen! Use your leftover eggs from Easter to make these not-so-naughty Deviled Eggs!

INGREDIENTS:

6 each Eggs, hardboiled, halved

4 each Egg yolks, hardboiled

¼ cup Mayonnaise, Low fat Hellman’s

1 teaspoon Yellow mustard

Pinch Salt

¼ teaspoon Paprika (use as garnish)

 

PREPARATION:

• In medium sauce pot, bring water to a boil.


• Once water is boiling, place eggs in water slowly to avoid dropping and breaking them in the water.


• Once water comes back to a boil, time them for 15 minutes.


• Then take eggs off heat, pour out boiling water, and run them over cold running water.


• Peel egg shells off and rinse


• Cut hardboiled eggs into half, and remove yolks into separate bowl.


• Throw out two egg yolks.


• Then mix the egg yolks with remaining ingredients, except paprika.


• Once mixed well, pipe or spoon mixture into egg halves.


• Garnish with sprinkles of paprika over each egg yolk.

 Number of Servings: 12

Serving Size: 1 half egg

Calories: 30

Fat Grams: 3

How to Poach an Egg

Poaching eggs is a healthier option when preparing eggs because you do not have to use oil or butter. Poached eggs are "eggcellent" as they are great on a salad or eggs benedict. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny egg white that sits perfectly around the yolk.  Don't be intimidated, these poached eggs are just as simple as they are perfection.



INGREDIENTS:

6 cups Water

2 teaspoons White vinegar

1-8 each Eggs, large

1. Gather your mise en place: Gather all of your ingredients before you begin to cook. Timing is everything.


2. Choose the right pot:  The saucepot should be wide enough to easily add the egg to the water or remove it from the water.


3. Simmer: When poaching eggs the trick is to take your water just to a simmer, not a rapid boil.  A simmer is when the water temperature reaches 160- 180 degrees. You will notice small movements in the water.


4. Vinegar: Add 1-2 teaspoons of white vinegar to the water. The vinegar will enhance the eggs appearance because it assists in coagulating the egg white (Keeping the egg white together).


5. Crack and go: Slowly add each egg. When you lower the egg into the saucepot, get as close to the water as possible. By easing the egg in, the yolk has a better chance of not breaking.


6. Easy: Start by adding 1-2 eggs at a time. If you overcrowd the saucepot it will reduce the water temperature and the eggs will not cook evenly.


7. Wait: Allow 3-5 minutes for the egg to reach its perfect temperature. You will know when the egg is ready, the yolks will begin to thicken and the egg white will be set.


8. Remove: Remove the poached eggs with a slotted spoon. Allow the poached egg to set on a cloth to allow excess water to run off.


9. Serve: Enjoy poached eggs on their own or with H3 Faux Hollandaise as Eggs Benedict.

12 Days of Christmas Recipe Countdown: Vegetable Strata

INGREDIENTS:

1 cups Skim milk

4 each Eggs or 2/3 cup egg beaters

2 Tablespoons Turkey bacon bits (optional)

2 cups Crimini or button mushrooms, sliced

2 cups Roma tomatoes, diced

1 cup Bell peppers, chopped

1 cup Onion, chopped small

4 pieces Whole wheat bread

1 teaspoon Salt

¼ teaspoon Pepper (white pepper if possible)

1 cup 2% sharp or mild cheddar cheese

PREPARATION:

• Preheat oven to 350°F.


• Pre-grease 9 x 9 baking dish with pan spray.


• In a hot sauté pan, sauté onions, mushrooms, tomatoes and bell peppers; stir frequently.


• Meanwhile, in mixing bowl, place eggs, skim milk, salt and pepper.


• Whisk until ingredients are well mixed.


• Place bread slices in the bottom of the baking pan.


• Once vegetables are tender, sprinkle over bread slices.


• Then pour egg mixture over vegetables and bread slices


• Bake for 20 minutes, covered with plastic wrap then foil.  (plastic won’t melt)


• Pull out strata after 20 minutes then add low fat cheddar cheese and place back in oven for about 5 minutes to melt.


• Pull out of oven and let strata sit for about five minutes; cut and serve!

 

Chef’s Note:  Strata can be varied with different vegetables and even using different flavors of cheese, such as Gouda, feta, parmesan, mozzarella, Colby jack or Swiss cheeses.  Turkey bacon, tofu, Boca burger crumbles, and chicken breast are other ingredients that can be used; just remember the calories change when using calorie dense ingredients.

Number of Servings: 9

Serving Size: 1 cup

Calories: 110

Fat Grams: 3.5