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Deviled Eggs




Source of Recipe


recipecircus/sillymagpie


List of Ingredients
















8 eggs, boiled and cooked
8 ounces plain nonfat yogurt
1 Tbsp. Sweet pickle relish, drained
1 Tbsp. Dijon mustard (country style)
1/8 tsp. Salt
1/8 Tbsp. White pepper
paprika







Recipe



Remove shells from boiled eggs. Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.

Finely chop 4 egg white halves, and add to the mashed yolks. Set a side remaining 12 egg white halves. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill one hour. Sprinkle with paprika.

Makes 12 appetizers. 1 appetizer = 1 filled egg half.

1 appetizer = 1 serving.

Per serving: 57 calories (kcal); 3 g total fat; (48% calories from fat); 5 g protein; 2 g carbohydrate; 125 mg cholesterol; 100 mg sodium.

Food Exchanges: 0 grain (starch); 1/2 lean meat; 1/2 fat


1 serving = 1 point