Deviled Eggs (2 PTS) Recipe - Cooking Index
Deviled Eggs (2 PTS) Recipe - Cooking Index
| 1/4 cup | 59ml | Plain low-fat yogurt |
| 12 | Eggs, hard-boiled | |
| 1/4 cup | 59ml | Fat-free mayonnaise |
| 1 1/2 tablespoons | 22ml | Sweet pickle relish |
| 1 tablespoon | 15ml | Dijon mustard |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/8 teaspoon | 0.6ml | Ground white pepper |
| Paprika - optional |
1. Spoon low-fat yogurt onto several layers of heavy-duty paper towels:
spread to 1/2-inch thickness. Cover with additional paper towels, and let
stand 5 minutes. Scrape yogurt into a medium bowl using a rubber spatula,
and set aside.
2. Cut eggs in half lengthwise, and remove yolks. Add 12 yolk halves to
yogurt. and mash yolks with a fork until smooth. Reserve remaining 4 yolk
halves for another use. Finely chop 4 egg white halves, and add to mashed
yolk mixture. Add mayonnaise, sweet pickle relish, mustard, salt, and
pepper to yolk mixture, and stir well. Pipe or spoon 1 1/2 tablespoons
yolk mixture into each remaining egg white half. Cover and refrigerate at
least 1 hour. Sprinkle eggs with paprika, if desired.
Exchanges: 50 C.
Per serving: CAL 52 (48% from fat); Pro 3.9 g; FAT (sat 0.9 g); CARB 2.5
g; FIB 0 g; CHOL 107 mg; IRON 0.3 mg; SOD 182 mg; CALC 22 mg.
Nut-N-Curry Stuffed Eggs
Prepare as directed in Deviled Eggs recipe, omitting sweet pickle relish,
white pepper, and paprika. Add 2 tablespoons finely chopped unsalted
dry-roasted peanuts, 2 tablespoons mango chutney, and 1/4 teaspoon curry
powder to yolk mixture.
Exchanges: 60 C
Per serving: CAL 64 (48% from fat); PRO 4.4 g; FAT 3.4 g (sat 1g); CARB
3.8 g; FIB 0.1 g; CHOL 107 mg; IRON 0.4 mg; SOD 135 mg.
Posted to: pointstowardsuccess
Source:
Weight Watchers Magazine, March/April 1997
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