• 6 all-natural all-vegetarian fed eggs, hard-boiled and peeled (recommended: Eggland's)
  • Olive oil cooking spray
  • 1 shallot, diced
  • 1/2 green apple, peeled and diced
  • 1 teaspoon chopped parsley, plus more for garnish
  • 2 tablespoons fat free mayonnaise
  • 1/2 teaspoon dijon mustard
  • Kosher salt and freshly ground pepper

I’m a huge deviled egg fan, which should come as no surprise to long-time followers of Thindulge. One day, I got a Food Network magazine in the mail and they had deviled egg recipes from 12 of their personalities. I was in heaven! The first one I tried was this one, by Robert Irvine. I never thought apples and eggs went together, but if it’s from Robert Irvine, then it has to be good. It was better than good – it was amazing! Such a new combination of flavors – but also pretty fattening as well. I remade it and now I can pop these babies in without any guilt.

We don’t have a video of this recipe right now, but check out our channel at http://www.youtube.com/user/Thindulge and see videos of other recipes from this blog. If you have any requests, please let us know!

You can also “like” us on Facebook here, follow us on Twitter @thindulge and Pinterest here.

 

DIRECTIONS

Spray a medium skillet with cooking spray and set over medium-high heat. Add shallots and sauté until softened – about 3-5 minutes. Remove pan from heat, spray again, return to heat and add apples. Cook for 2 minutes. Add parsley and let cool.

Meanwhile, split the eggs lengthwise, separating the yolks from the whites. Discard two of the 6 yolks. Mash the remaining 4 yolks and set aside.

When the apple-shallot mixture has cooled, add the mashed egg yolks, mayonnaise and mustard. Mix until thoroughly combined. Add salt and pepper, as needed. Spoon into egg whites and garnish with more parsley.

Here’s the skinny:

First, I use all-natural all-vegetarian fed eggs because they tend to be lower in cholesterol and higher in nutritients than regular eggs. Take a look at the labels next time you go to the store. I bet you’ll be as surprised as I was!

Instead of cooking in butter, I used a cooking spray to cut out a lot of fat and calories.

Also, I removed two egg yolks. The yolk is where the fat and cholesterol is in an egg. By taking out two, you don’t decrease the volume of the mixture that much and the flavors of the apple come through even more.

Lastly, I used fat-free mayo to cut out even more calories and fat.

CALORIES SAVED: 627 cal

FAT SAVED: 69g

SATURATED FAT SAVED: 39g

CHOLESTEROL SAVED: 610mg