Deviled Eggs
Source of Recipe
WW Recipe Review Board (KimL sent to me)
Recipe Introduction
24 servings (serving size 1 egg half), 1 pt ea.
List of Ingredients
12 large eggs
1/3 c plain fat-free yogurt
3 T low-fat mayonnaise
1 T Dijon mustard
1 to 2 t hot pepper sauce
1/8 t salt
1/8 t paprika
1/8 t black pepper
2 T chopped green onions (optional)
Recipe
1. Place eggs in large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 min. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. DISCARD 3 yolks.
2. Combine yogurt and next 4 ingred (yogurt through salt) in medium bowl. Add remaining yolks; beat with mixer at high speed until smooth. Spoon about 1 T yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.
Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store, covered, in the refrigerator or cooler until ready to serve.
|
|
member logon
