Deviled Eggs
This old-fashioned dish lost a lot of its fat and colories with the
help of fat-free cottage cheese - a perfiect stand-in for both the
fatty egg yolk and the mayonaisse.
Number of Servings: 12
Serving Size: 2 egg halves
1 dozen large eggs
1/2 cup fat-free cottage cheese
3 Tbsp mayonnaise, low-fat
2 Tbsp sweet pickle relish
1/2 tsp dry mustard
1 dash of paprika, for garnish
1. Place the eggs in a large saucepan with enough cold water to cover
by 1 inch. Bring to a simmer (do not boil!) and cook 10 minutes
(start the timer as soon as the water bubbles). Drain and set the pan
under cold running water for
2 minutes. Peel the eggs and slice them in half lengthwise. With a
small spoon, carefully remove the yolks, reserving 6 yolks for
another use.
2. In a blender, puree the cottage cheese until smooth; set aside.
3. In a medium bowl, mix the remaining 6 egg yolks with the cottage
cheese mixture, mayonaisse, relish, and mustard; spoon the mixture
back into the hollowed-out egg whites. Arrange the eggs on a platter
and sprinkle with paprika.
Exchanges Per Serving: 1-1/2 Starch, 1 Fat
Nutrition Information
Amount per serving
Calories 69
Calories from Fat 34
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 258 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
From "ADA Cookbooks" American Diabetes Association
August 5th, 2003 at 5:18 pm
Ingredients
5 hard boiled eggs,
peeled and cut in half lengthwise
2 tablespoons fat-free ranch salad dressing
1 teaspoon water
1/2 teaspoon prepared mustard
Dash seasoning salt
Garnish: paprika, parsley
Remove yolks from eggs and mash. Set aside egg white halves.
Mix yolks with remaining ingredients. Spoon mixture into egg white
halves. Garnish tops with a dash of paprika and a small bit of
parsley.
Yield: 5 servings
Per serving: 85 calories (53 percent from fat); 6.2 g protein;
5 g fat (1.55 g saturated); 1 g carbohydrates; 107 mg sodium;
213 mg cholesterol; 0 g fiber