Smörgåsbord deviled eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 Tablespoons Cod Roe1/2 cup plain Greek yogurt1 Tablespoon brown mustard1/4 cup dill pickle relish1/2 cup grated Parmesan cheese1/8 teaspoon black pepper, ground1 dozen eggsPimiento Stuffed Green Olives, sliced, for garnish
Place eggs in saucepan and cover with water.
Bring to boil with the lid off.
When water boils, cover, and remove from heat.
Allow eggs remain in hot water for 15 minutes.
Pour into colander to remove eggs from hot water.
Cool eggs by immersing them in cold water.
Peel and cut in half vertically.
Remove yolks and combine with cod roe, Greek yogurt, brown Mustard, Smart Balance Buttery Spread,
Pickle Relish, grated Parmesan Cheese.
Mix together until smooth.
Cut a small corner off a sandwich bag to use as a pastry bag, force yolk mixture through to refill each egg half, garnish with sliced pimento stuffed green olives.
Line a platter with finely chopped lettuce, and nestle each egg in place to serve.
Number of Servings: 24
Recipe submitted by SparkPeople user PARISTASAI.
Bring to boil with the lid off.
When water boils, cover, and remove from heat.
Allow eggs remain in hot water for 15 minutes.
Pour into colander to remove eggs from hot water.
Cool eggs by immersing them in cold water.
Peel and cut in half vertically.
Remove yolks and combine with cod roe, Greek yogurt, brown Mustard, Smart Balance Buttery Spread,
Pickle Relish, grated Parmesan Cheese.
Mix together until smooth.
Cut a small corner off a sandwich bag to use as a pastry bag, force yolk mixture through to refill each egg half, garnish with sliced pimento stuffed green olives.
Line a platter with finely chopped lettuce, and nestle each egg in place to serve.
Number of Servings: 24
Recipe submitted by SparkPeople user PARISTASAI.
Nutritional Info Amount Per Serving
- Calories: 69.8
- Total Fat: 4.8 g
- Cholesterol: 116.8 mg
- Sodium: 124.9 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.0 g
- Protein: 4.6 g
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