Monday, June 01, 2009

Deviled Eggs

8 eggs, hard-boiled
8 ounces plain nonfat yogurt
1 tablespoon sweet pickle relish, drained
1 tablespoon country-style Dijon mustard
1/8 teaspoon salt
1/8 tablespoon white pepper

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.

Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.

Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika.

Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium

Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

1 WW points


karen said...

Hey ... wanna come over to my house in the next couple of days? I'm going to have to hardboil & peel 3 DOZEN EGGS for the little guys birthday party on Sunday!!! 72 deviled eggs total. I'll probably never want to see another egg after it's all said and done:)

Rosie said...

lol Okay I'm there... lol.

What my mother swears helps is after they're done boiling is to soak them in cold water.

I'm not sure it works but worth a try.