Devilled Eggs

Devilled Eggs

1 syn for the full recipe

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 (½ syn per tsp)
3 tbsp finely chopped parsley
paprika to dust

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.

Devilled Eggs

This is an American tradition at BBQs and picnics. Here's my take on it that I through together for our buffet night.

Total syns: 3

12 eggs, hard boiled and peeled
1/2 stick celery, chopped finely
1 spring onion, chopped finely
small handful fresh dill, chopped finely
2 tbsp Hellmann's Extra Light Mayo (1 syn)
1 Laughing Cow Light triangle (1 syn)
4 heaped tbsp low fat fromage frais
1 tbsp sweet gherkin relish (or use a couple finely chopped gherkins and add a pinch of splenda)(1 syn as I used relish)
small squirt of american style mustard (ie French's)
couple of dashes of worcester sauce
salt & pepper

1) Slice the eggs in half and put yolks in bowl. Arrange egg white cups in a container.

2) Mix together remaining ingredients and spoon into egg cups. Sprinkle with paprika. Refrigerate until ready to serve.