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    2 pt. Deviled Eggs


    Source of Recipe


    Weight Watchers Magazine, March/April 1997

    List of Ingredients




    1/4 cup plain low-fat yogurt
    12 eggs hard-boiled
    1/4 cup fat-free mayonnaise
    1 1/2 tablespoons sweet pickle relish
    1 tablespoon dijon mustard
    1/8 teaspoon salt
    1/8 teaspoon ground white pepper
    paprika optional

    Recipe



    1. Spoon low-fat yogurt onto several layers of heavy-duty paper towels: spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape yogurt into a medium bowl using a rubber spatula, and set aside.

    2. Cut eggs in half lengthwise, and remove yolks. Add 12 yolk halves to yogurt. and mash yolks with a fork until smooth. Reserve remaining 4 yolk halves for another use. Finely chop 4 egg white halves, and add to mashed yolk mixture. Add mayonnaise, sweet pickle relish, mustard, salt, and pepper to yolk mixture, and stir well. Pipe or spoon 1 1/2 tablespoons yolk mixture into each remaining egg white half. Cover and refrigerate at least 1 hour. Sprinkle eggs with paprika, if desired.

    Yield: 12 servings., at 2 pts. each

    Per serving: CAL 52 (48% from fat); Pro 3.9 g; FAT (sat 0.9 g); CARB 2.5 g; FIB 0 g; CHOL 107 mg; IRON 0.3 mg; SOD 182 mg; CALC 22 mg.


    Nut-N-Curry Stuffed Eggs

    Prepare as directed in Deviled Eggs recipe, omitting sweet pickle relish, white pepper, and paprika. Add 2 tablespoons finely chopped unsalted dry-roasted peanuts, 2 tablespoons mango chutney, and 1/4 teaspoon curry powder to yolk mixture.



    Per serving: CAL 64 (48% from fat); PRO 4.4 g; FAT 3.4 g (sat 1g); CARB 3.8 g; FIB 0.1 g; CHOL 107 mg; IRON 0.4 mg; SOD 135 mg.

 

 

 

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