Featured Cookbook

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1. South Beach Diet Smoked Trout Salad in Cherry Tomato Cups

2. South Beach Diet Spicy Citrus Shrimp

3. South Beach Diet Deviled Eggs

4. South Beach Diet Salmon Mousse

5. South Beach Diet Parmesan Zucchini Sticks

6. South Beach Diet Sweet Potato-Feta Rounds

7. South Beach Diet Chocolate-Dipped Strawberries

8. South Beach Diet Cannoli Tartlets

9. South Beach Diet Raspberry-Ginger Fizzes

Book Description

The famed Miami Beach cardiologist who has helped millions of people worldwide to lose weight and eat healthier with his best-selling South Beach Diet books now addresses the special challenge that can undermine anyones willpower, the irresistible lure of diet-busting dishes at festive occasions. As the more than 20 menus and 150 easy, all-new recipes in this cookbook prove, theres no need to give up favorite holiday and party dishes to stay on the South Beach Diet.

... (more)

The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends

Authors: Arthur Agatston

Date: October 2006

ISBN: 1594864446

Publisher: Rodale Books

Paperback

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A throwback to the past, this egg style is still as devilishly delicious today as it was in the 1950s and 1960s, when the special plates the little mouthfuls were served on were as much the rage as the eggs themselves. We freshen up the classic recipe with a few modern additions, like tangy capers, roasted peppers, and fresh chopped chives. Boiling the eggs for a short time and then letting them sit gives the yolks a beautiful yellow color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour

Makes 20 egg halves

• 10 large eggs

• 1/4 cup mayonnaise

• 1/4 cup finely chopped roasted red peppers (from a jar)

• 2 tablespoons reduced-fat sour cream

• 2 tablespoons capers, rinsed and roughly chopped

• 2 tablespoons finely chopped fresh chives

• 2 teaspoons grainy Dijon mustard

• 1/8 teaspoon salt

• Freshly ground black pepper

• Paprika

1. Place eggs in a large saucepan with cold water to cover. Partially cover pan and bring water to a full boil. Reduce heat to low, cover completely, and simmer for 5 minutes. Remove from heat and let stand, covered, for 20 minutes.

2. Drain eggs in a colander and then run cold water over the eggs to cool. Place eggs in the refrigerator to cool completely, about 1 hour.

3. When cool, peel eggs and halve lengthwise. Carefully remove yolks from eggs and place in a medium bowl. Add mayonnaise, red peppers, sour cream, capers, chives, mustard, salt, and black pepper to taste; mash with a fork until well combined.

4. Spoon 1 tablespoon of the yolk mixture into each egg white half. Sprinkle with paprika and serve.

Make-Ahead: Eggs can be hard-boiled up to 2 days in advance, peeled, and stored in an airtight container in the refrigerator. You can fill eggs up to 2 hours before the party; carefully cover and chill until ready to serve. Garnish with paprika just before serving.

Nutrition at a Glance
Per half: 60 calories, 4.5 g fat, 1 g saturated fat, 3 g protein, 1 g carbohydrate, 0 g fiber, 110 mg sodium

More From This Book:

1. South Beach Diet Smoked Trout Salad in Cherry Tomato Cups

2. South Beach Diet Spicy Citrus Shrimp

3. South Beach Diet Deviled Eggs

4. South Beach Diet Salmon Mousse

5. South Beach Diet Parmesan Zucchini Sticks

6. South Beach Diet Sweet Potato-Feta Rounds

7. South Beach Diet Chocolate-Dipped Strawberries

8. South Beach Diet Cannoli Tartlets

9. South Beach Diet Raspberry-Ginger Fizzes

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