I originally posted this recipe for lightened up deviled eggs in the early days of Shrinking Kitchen. They’re so good, and we’re heading into holiday party season – so I thought I’d share again…you’ll definitely want these on your holiday table!
I’m a latecomer to loving deviled eggs. It is a well known fact in my family that I generally don’t eat eggs at all. That is, until my first pregnancy, where one of my most insatiable cravings was hard boiled eggs.
And my second pregnancy, that craving morphed into deviled eggs.
While deviled eggs aren’t THAT bad for you, they’re not great. Lots of yolk, full fat mayo. You know, total cholesterol bombs. So I decided to lighten them up.
Yes, I said cauliflower.
I’ve recently discovered cauliflower, once cooked and mashed, is kind of the tofu of vegetables – you can easily hide it.
If you love deviled eggs, give these a try. You might be pleasantly surprised at how well the cauliflower blends into the yolk mixture…and you’ll also be happy to know you can eat the entire batch with very little diet damage.