Deviled Eggs
INGREDIENTS:
8 Hard-cooked eggs
8 oz Plain low-fat yogurt, (1
-carton)
2 tb Sweet pickle relish, drained
1 tb Country-style Dijon mustard
1/8 ts Salt
1/8 ts White pepper
Paprika
8 Hard-cooked eggs
8 oz Plain low-fat yogurt, (1
-carton)
2 tb Sweet pickle relish, drained
1 tb Country-style Dijon mustard
1/8 ts Salt
1/8 ts White pepper
Paprika
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. Yield: 12 servings (serving size: 1 filled egg half).
Per serving: 60 Calories; 3g Fat (51% calories from fat); 5g Protein; 3g Carbohydrate; 121mg Cholesterol; 107mg Sodium
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. Yield: 12 servings (serving size: 1 filled egg half).
Per serving: 60 Calories; 3g Fat (51% calories from fat); 5g Protein; 3g Carbohydrate; 121mg Cholesterol; 107mg Sodium