Sarasota's Healthier Deviled Eggs W/Ham and Capers
"Yes, this is deviled eggs ... and yes, it is a bit healthier. Less mayo, more veggies and flavor, and a crunchy parmesan crust make these really unique. A quality baked ham, celery, capers, and scallions make the filling full of flavor and topped with fresh bread crumbs and parmesan make these eggs really different. Even though the bread crumb and parmesan crust is browned, these can easily still be served at room temperature or even chilled. And there is a bit more chopping and a bit more work, but so worth it. These are always a great appetizer and there is never one left. Now, you probably will have some of the filling or the yolks left over, but don't worry ... spread on a toasted bagettes or as a dip with crackers. Or just save 4 of the yolks to add to a salad with dinner."
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
16 deviled egg halves
- Serves:
- 8-16
ingredients
- 8 extra large eggs (make sure to use ex large, 4 yolks are required for this recipe)
- 1⁄3 cup ham, diced fine (I use a good slice of quality baked ham from the deli)
- 1 tablespoon scallion, chopped fine (white and green parts)
- 1 tablespoon celery, very fine chopped (I use a tablespoon, use what you want)
- 1⁄2 teaspoon capers, fine chopped (again, you can use a bit more if you like)
- 1 tablespoon mayonnaise (again, if you like it creamier, use a bit more, I add a tablespoon)
- 1 teaspoon Dijon mustard (yellow mustard does NOT work for this)
- 1 tablespoon fresh parsley, fine chopped
- 1⁄4 teaspoon fresh thyme, fine chopped
- salt, I personally don't add any, but if you want (go easy as the capers and ham are salty)
- pepper
-
Bread Crumbs
- 2 slices whole wheat bread (white bread will also work)
- cooking spray
- 1⁄8 cup parmesan cheese, fine grated (not shredded)
-
Garnish
- paprika (optional)
directions
- Eggs -- Now, there are many recipes to make hard boiled eggs. A few tricks. Don't use "TOO" fresh eggs. I buy mine and over the next few days let them set in the fridge. Rotate, I know this sounds funny, but stand the carton on end, flip it over and flip again. Do this every day. It makes the yolks center perfectly. NOT kidding, it is a chefs trick. Not necessary, but it really works. So, add the eggs (room temp, NOT cold) to a pot of cold water, don't over crowd the eggs, bring to a boil, cook 1 minute, remove and cover. Let set 11-12 minutes for 8 eggs. Drain and cool with cold water immediately. Once cool to the touch, begin to peel.
- Cut in half and scoop out 4 of the yolks and keep the remaining for later. Add the 4 yolks to a small bowl.
- NOTE: You can keep the other 4 yolks for a garnish on a week night salad or; you can double the other ingredients (except the bread crumbs) and make double the amount of filling. This makes a great dip for crackers or spread on a toasted baguette as a wonderful appetizer. You can also add the yolks to tuna salad as well. So don't toss them out.
- Filling -- To the bowl with the eggs, add the ham, scallions, celery, capers, mayo, mustard, parsley, thyme, salt and pepper. But remember, go easy on the salt; the ham and capers are already pretty salty. Mix well to combine. If you like more mayo, feel free to add some. I like this because it isn't as "mayo" as some, but that is up to you.
- Bread Crumbs -- I process mine in my mini food processor to get nice size crumbs. Now if you don't have a food processor, just chop finely. Add to a DRY pan on medium high heat. As the crumbs toast they will get lightly golden brown and break up. Remove and set to the side to cool. Add in the parmesan cheese and mix well.
- Eggs -- Stuff the eggs with the filling and top with a spoon of the toasted bread crumb and parmesan mixture. Spray with non stick spray and place under the broiler (second shelf down) for just 1 minute until the cheese and bread crumbs are golden brown. Remove and let cool. Keep an eye on them, they don't take long.
- Serve -- ENJOY! These can be warm on top (right out of the broiler), room temp or even chilled. A nice twist on the classic deviled egg. And don't forget the leftover eggs. Either make it into a spread or use it on your salad one night.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
