Check out this bonus recipe from the H3 kitchen! Use your leftover eggs from Easter to make these not-so-naughty Deviled Eggs!
INGREDIENTS:
6 each Eggs, hardboiled, halved
4 each Egg yolks, hardboiled
¼ cup Mayonnaise, Low fat Hellman’s
1 teaspoon Yellow mustard
Pinch Salt
¼ teaspoon Paprika (use as garnish)
PREPARATION:
- In medium sauce pot, bring water to a boil.
- Once water is boiling, place eggs in water slowly to avoid dropping and breaking them in the water.
- Once water comes back to a boil, time them for 15 minutes.
- Then take eggs off heat, pour out boiling water, and run them over cold running water.
- Peel egg shells off and rinse
- Cut hardboiled eggs into half, and remove yolks into separate bowl.
- Throw out two egg yolks.
- Then mix the egg yolks with remaining ingredients, except paprika.
- Once mixed well, pipe or spoon mixture into egg halves.
- Garnish with sprinkles of paprika over each egg yolk.
Number of Servings: 12
Serving Size: 1 half egg
Calories: 30
Fat Grams: 3
One idea to make these even more do-able... substitute nonfat plain yogurt for mayonnaise. I do that with tuna also, and it works pretty well!
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