Deviled Eggs (Low-fat) (Trillum1204)
- Number of Servings: 24
Ingredients
12 large hard-boiled eggs, peeled1/3 cup nonfat cottage cheese1/4 cup low-fat mayonnaise3 tablespoons minced fresh chives, or scallion greens1 tablespoon sweet pickle relish2 teaspoons yellow mustard1/8 teaspoon saltPaprika , for garnish
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Number of Servings: 24
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Number of Servings: 24
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 43.3
- Total Fat: 2.7 g
- Cholesterol: 98.1 mg
- Sodium: 95.8 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.1 g
- Protein: 3.9 g
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