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Deviled Eggs

List of Ingredients





1/4 cup plain low-fat yogurt
8 hard-cooked large eggs
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.

Serving size (1 egg half)
1 POINT per serving


Nutrition information:
Per serving: 52 Calories (48% from fat), 3.9g Pro, 2.8g Fat (0.9g sat fat), 2.5g Carb, 0g Fiber, 107mg Chol, 0.3mg Iron, 182mg Sod, 22mg Calc