Herb and Crumb Deviled Eggs

Herb and Crumb Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Lemon juice gives Herb and Crumb Deviled Eggs a citrusy zip.

Yield:

Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 96
Fat 6.8 g
Satfat 2 g
Sodium 164 mg

Ingredients

1 dozen eggs
2 tablespoons panko
1 teaspoon butter
1/4 cup canola mayonnaise
3 tablespoons light sour cream
3 tablespoons chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Preparation

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Sauté panko in butter for 2 minutes. Stir mayonnaise, sour cream, green onions, parsley, tarragon, Dijon mustard, lemon juice, salt, and pepper into yolks. Divide among whites; top with panko.

Note:

Deb Wise,

Cooking Light

April 2014
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