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Low Fat, Low Cholesterol Deviled Eggs




Source of Recipe


Unknown
Low Fat, Low Cholesterol Deviled Eggs
Submitted by: COOKIELADY1956

My family loves this recipe, and they don't even know these are "lite" until I tell them! You can control the cholesterol/fat content by adjusting the amount of yolks you choose to use.

50 Minutes to Prepare and Cook

Tags
Appetizers / Soups / Salads |


Ingredients

18 large hard-boiled eggs
4 Tbsp Kraft Miracle Whip Light Dressing
4 tsp yellow mustard
1/2 tsp salt
4 Tbsp pickle relish
black pepper to taste
paprika



Directions
Boil eggs and cool.

Peel eggs and slice a thin piece of white off the bottom and top of the eggs and cut the eggs in half crosswise (this allows you to fit more eggs on a plate). Put 16 emptied egg white halves on a plate.

In a mini food processer, put 6 egg yolks (toss the rest of the yolks away) and the remaining egg white halves and top and bottom egg white slices. Add Miracle Whip, mustard, salt and pepper and blend until this egg white/egg yolk mixture is smooth and creamy. Add pickle relish and pulse slightly until relish is blended.

Scoop this mixture into the egg white halves and top with paprika.

Number of Servings: 16

* Total Fat: 2.4 g
* Cholesterol: 80.7 mg
* Sodium: 163.1 mg
* Total Carbs: 1.5 g
* Dietary Fiber: 0.1 g
* Protein: 5.4 g