Deviled eggs get a nutritious makeover with these oh-so-cute Chirp, Chirp Deviled Eggs.
These adorable deviled eggs will delight your kids on Easter or any time of the year. Even though they look fancy, they’re incredibly easy to make. No worries: You will NOT experience a Pinterest fail when you make them.
I love eggs … yolks included. In fact, if you toss the yolks away because you’re fearful of dietary cholesterol, read on, because I’m gonna bust that myth wide open.
My Chirp, Chirp Deviled Eggs begin with hard-boiled eggs.
For the fix, I add light mayonnaise to the yolks along with some finely diced orange bell pepper.
These are the cutest eggs EVER!
- Serves: 6 Servings
- Serving size: 2 halves
- Calories: 100
- Fat: 7g
- Saturated fat: 1.5g
- Sodium: 170mg
- Protein: 6g
- 6 hard-boiled large eggs
- 3 tablespoons light mayonnaise
- 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
- 1 teaspoon honey mustard
- ⅛ teaspoon kosher salt
- A few pinches of pepper
- Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
- Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
- Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
- To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
Eggs are packed with great nutrition and they’re versatile. But over the years they’ve gotten a bad rap. The following info should help to set the health record straight on one of our favorite foods:
Eggs Can be Part of a Heart Healthy Diet
Even though one large egg contains 185 milligrams of cholesterol (over half of the daily recommended limit of 300 milligrams), studies show that eating cholesterol doesn’t necessarily raise levels of blood cholesterol. In fact, according to new recommendations for the 2015 Dietary Guidelines for Americans, cholesterol is no longer considered to be a nutrient of concern. Interestingly, research shows that eating one egg a day can actually reduce heart disease risk by increasing your so-called good HDL cholesterol. When shopping for eggs at the market, I typically buy omega-3 eggs. They’re a bit more expensive, but I think it’s worth since each egg provides 200 to 300 milligrams of nutritious omega-3 fats. A recent study found that subjects who ate five omega-3 eggs a week reduced their triglyceride levels by 16 to 18% over a three week period compared to people who ate regular eggs. (High triglycerides can be bad for your ticker!) Bottom line: It’s AOK to eat an egg a day, though the Mayo Clinic suggests that if you have diabetes or existing heart disease, it’s best to limit your egg intake to three a week.
Eggs May Play a Role in Brain Health
Most people don’t get enough choline in their diets. Why should you care? Well, this B vitamin is important for pregnant women because it plays a critical role in fetal brain development, and for adults it’s a nutrient that fuels memory and lifelong learning. Egg yolks are packed with choline; each large egg yolk has 139 milligrams of choline (the full egg has 147 milligrams), which is a quarter of the recommended daily amount. (Beef and chicken livers are the top two food sources followed by eggs and then wheat germ.) Bottom line: Don’t toss those egg yolks.
Eggs are Good for Your Waistline
There’s nothing more frustrating than eating a meal like breakfast, and then 90 minutes later feeling your stomach start to growl. Eating eggs keeps you feeling fuller for longer (AKA satiety), which is yet another reason why I love ’em so much. A study published in the Journal of the American College of Nutrition, compared a group of participants who ate either an egg breakfast or a carb-rich bagel breakfast. They found that egg eaters felt less hungry as lunchtime approached and ended up eating fewer calories throughout the remainder of the day. Bottom line: To feel satisfied, incorporate eggs into your everyday diet by scrambling one for breakfast, snacking on a deviled egg in the afternoon, or making egg salad for lunch.
Eggs are Good for Your Eyesight
Egg yolks (here we go again with the yolks!) are rich in the antioxidants, lutein and zeaxanthin (252mcg total), and research shows that these two antioxidants may reduce the risk of age-related macular degeneration and cataracts, leading causes of vision loss in people over the age of 50. Although eyesight naturally declines with age, a diet brimming with eggs and other lutein and zeaxanthin-containing foods like spinach, kale, and a variety of dark green leafy veggies, can help to keep your vision sharp. Bottom line: Make a Kale or Spinach Omelet and enjoy.
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