Better Deviled Eggs Recipe - Cooking Index
Better Deviled Eggs Recipe - Cooking Index
What's a holiday buffet without deviled eggs?? This version is much healthier!
Type: Eggs| 2 | Hard cooked eggs - cooled | |
| 2 teaspoons | 10ml | Fat-free sour cream |
| 1 teaspoon | 5ml | Sweet pickle relish |
| 1 teaspoon | 5ml | Reduced-fat mayonnaise |
| 1/4 teaspoon | 1.3ml | Dijon-style mustard |
| 1 | Salt | |
| 2 tablespoons | 30ml | Minced celery |
Cut each egg in half. Carefully remove the yolks. Discard one yolk.
In a custard cup, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard and salt. Stir to mix well. Stir in the celery.
Serve at once or cover and refrigerate. The eggs will keep in the refrigerator for 1 to 2 days.
This recipe yields 2 servings. Serving size: 1 egg.
Exchanges Per Serving: 1 Lean Meat.
Nutrition Facts: Calories 64; Total Fat 3g; Saturated Fat 1g; Calories from Fat 30; Cholesterol 107mg; Sodium 121mg; Carbohydrates 3g; Dietary Fiber 0g; Sugars 2g; Protein 5g.
Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org
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