Deviled Eggs
Source of Recipe
Mom Books from Cooking Light recipes
Recipe Introduction
This recipe is from an old Cooking Light magazine. Everyone liked it when I made it.
List of Ingredients
- 12 large eggs
- 1/3 cup plain fat-free yogurt
- 3 Tbsp low fat mayonnaise
- 1 Tbsp Dijon mustard
- 1-2 tsp hot pepper sauce
- 1/8 tsp salt
- 1/8 tsp paprika
- 1/8 tsp black pepper
- 2 Tbsp chopped green onions (optional)
Instructions
- Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Peel and slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.
- Combine yogurt and next 4 ingredients (through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 Tbsp yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.
Final Comments
Yields 24 servings (1 half egg)
Calories 38 (50% from fat), Fat 2.1 g
|
|
member logon
