This year for Easter my family (due to schedules) decided to have Easter Dinner on Saturday instead of Sunday. Thus, I get to go to two celebrations! My coworkers are getting together tomorrow night and I’ll get to attend since I already spent time with family. Which also means… getting to make more goodies! Today my family did potluck style. I brought Skinny Potato Casserole, Skinny Deviled Eggs, and Coconut Macaroons. Tomorrow is more of an assigned food type thing. I have been asked to bring dessert. I’m bringing more of the Coconut Macaroons, Strawberry Shortcake Trifle, and Orange Pretzel Salad. I am also required to bring Sweet Tea to any event with them. I’ll post those offerings tomorrow. 🙂
- 10 oz sweetened coconut flakes
- 3/4 cup egg white (or 5 large egg whites)
- 2/3 cup white sugar
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
- 32 oz bag of frozen cubed potatoes, defrosted
- 1 medium chopped onion (she said 1/4 cup)
- 1 cup fat free sour cream
- 1 can of 98% fat free cream of chicken soup
- 1 cup 2% sharp shredded cheddar cheese
- salt and pepper to taste
- 1 cup corn flakes, slightly crushed
- 12 large hard-boiled eggs, peeled
- 1/3 cup fat free cottage cheese
- 1/4 cup low-fat mayo
- 3 tbsp chopped green onion tops or fresh chives (or 2 tbsp dried chives)
- 1 tbsp sweet pickle relish
- 2 tsp yellow mustard
- 1/8 tsp salt
- paprika, for garnish
Okay. I know this may sound crazy. It did to me at first too, but when I realized it was Alton Brown’s method for hard-cooked eggs, I decided to give it a try. These “boiled” eggs weren’t boiled at all! I preheated the oven to 325, sat the eggs straight on the oven rack, and baked them for 30 minutes. Put a sheet pan under it just in case one cracks. One of mine did indeed crack, but I let it cook anyway. I was so excited to break it open and see that it actually worked!
|The little guy who didn’t quite make it.|
Immerse the eggs in an ice bath and let them cool down for about 30 minutes. If you want to do the tried and true boiling way, you can too! But these made the creamiest yolks, perfect for deviled eggs. Once your hard cooked eggs of choice are cooked and peeled, cut them in half and discard the yolks of 4 of the eggs. Add the remaining 8 egg yolks (16 halves) in a food processor. Add all other ingredients except egg white halves. Process until smooth and creamy. Spoon mixture into a ziplock bag. Arrange egg white halves on a plate in a pretty fashion. Cut the tip off the ziplock bag and pipe the mixture into each half. Sprinkle with paprika for garnish.
They are 1 point on Weight Watchers per egg half. These were so good! Everyone in my family loved them, no one could tell they were lighter at all, and no one could guess the secret ingredient (cottage cheese) either!
Enjoy your Easter celebrations. The meaning of this holiday truly is one of my favorites and the greatest. He is risen and we are forgiven. What are you cooking for your celebrations?