Recipe for Deviled Eggs from the Weight Watchers section.
Deviled Eggs8 eggs, hard-boiled
8 ounces plain nonfat yogurt
1 tablespoon sweet pickle relish, drained
1 tablespoon country-style Dijon mustard
1/8 teaspoon salt
1/8 tablespoon white pepper
Paprika 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 aside 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 1 hour. Sprinkle with paprika. Each serving is 1 filled egg half. Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates 1 WW points
We hope you enjoy your freshly made Deviled Eggs. This recipe came from Weight Watchers's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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