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1 pt. Deviled Eggs

Source of Recipe

www.angelfire.com/journal/wwrecipes


List of Ingredients

8 eggs -- cooked
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish -- drained
1 tablespoon Dijon mustard -- country style
1/8 teaspoon salt
1/8 Tablespoon white pepper
paprika


Recipe

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.)

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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