|It looks just like the regular thing! :)|
Inspired by "Devilish Eggs" from "Hungry Girl's 200 under 200" cookbook by Lisa Lillien, I just have to say that I am in love! The original recipe had 19.75 calories per egg half. I don't know what exactly mine are at but I am guessing somewhere between 12-15 calories. That recipe used pickle relish (you could certainly put a little in to taste) but I don't really like it so it is not something in our fridge and when I was making this yesterday (Sunday) going shopping was not an option. I also used a lower calorie cheese than she does (because what I used is way more economical!!!) and it just happens to be a little lower. Then, the reason I know that my eggs are lower calorie count is because I had tons of extra filling. I felt like I over stuffed them too. But I now have extra "yolk" (ha, ha, ha... wait till you see what the "yolks" are) mixture in the fridge that I am going to use to make an egg salad sandwich with! :)
1 t. dried minced onion
1 c. cauliflower flowers, cut into bite sized pieces
5-6 hard boiled eggs, chilled
1-2 T. fat-free mayonnaise (depending upon how "saucy" you like it. Mine was way closer to 1 and I thought it was plenty saucy)
1 T. fat-free cream cheese, softened
1/2 - 1 t. yellow mustard (again go with to flavor--even if you don't like mustard add a little because this it what tricks you to thinking it tastes "yolky")
Garlic Powder, Salt & Pepper (to taste)
a few drops of yellow food coloring
Place the minced onion in a small bowl and add a tiny amount of hot water. Let it sit for awhile so the onions will become tender. In a microwave safe bowl, add the cauliflower pieces and a small amount of hot water. Cover and microwave on high for 5-6 minutes. (So normally we cook vegetables till "al dente" --yes, I know that term is used with pasta but you get the idea... it means firm to the tooth. Cook this longer than that so it is very soft.) Allow it to cool for a little bit.
Take the shell of the eggs and then slice them vertically so you have two halves. Throw away the yolk (yes, I know this is being wasteful... but whatever! I would rather the garbage can eat extra calories than my tummy).
Place the cooked, slightly cooled cauliflower in a blender or food processor. Add the mayo (I had to add a little extra water to get our blender to work) and puree. You don't want it to be completely smooth but not super chunky either. Try to strike a happy medium. In a bowl, combine the puree and softened cream cheese, mustard, onions (I didn't drain ours but I didn't have very much water in it either), garlic powder, salt, pepper and yellow food coloring (yes, I totally recommend this... it will make it look more appealing. In several of my food classes, I learned a lot about how 90% of our appetite is based on appearance). Spoon a small amount of the filling into the yolk hole in the egg white. Sprinkle with paprika. Serve cold.
Enjoy your guilt free cauliflower packed Heavenly Eggs!!
Remember to share! ;)