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| Deviled Eggs | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
| Description: his modified recipe is a snap to make and you'll have a ready supply for work lunches, too! Substituting yogurt for part of the mayo cuts fat calories and adds an extra dash of protein. |
| Other: | Ingredients: |
| Time: 30 min total Difficulty: easy Serving Size: 12 |
6 hard boiled eggs, peeled 2 T plain nonfat yogurt 1 T mayonnaise 1 t mustard, plain or spicy 1 t parsley or chives, minced 1/4 tsp pepper 1/4 tsp salt |
| Preparation: | |
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Calories: 49 Carbs: 1 Protein: 3 gm Fat: 4 gm | |
| Instructions: | |
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Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and add mayonnaise, yogurt, mustard, parsley, salt & pepper. Mix well. Fill a small pastry bag with star tip with egg yolk mixture (or fill a Ziploc baggie & snip corner). Pipe egg white halves with yolk mixture, garnish with additional parsley if desired, arrange on a platter and serve! Cover and store in the fridge for up to 72 hours. | |
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