Angelic Deviled Eggs (1pt )
Source of Recipe
*
Recipe Introduction
servings 12
points 1
List of Ingredients
6 eggs
1/4 cup low-fat (1%) cottage cheese
3 tablespoons prepared fat-free ranch dressing
2 teaspoons Dijon mustard
2 tablespoons minced fresh chives or dill
1 tablespoon diced well-drained pimiento or roasted red pepper Recipe
Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain. Remove shells from eggs; discard shells.
Slice eggs lengthwise in half. Remove yolks, reserving
3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.
Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour. Garnish, if desired.
Nutrients per Serving
(1 filled egg half (without garnish))
Calories 24
Calories from Fat 26 %
Total Fat 1 g
Saturated Fat
Cholesterol 27 mg
Carbohydrate 1 g
Fiber 1 g
Protein 3 g
Sodium 96 mg
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