Better Deviled Eggs
Ingredients2 hard cooked eggs cooled
2 teaspoons fat-free sour cream
1 teaspoon sweet pickle relish
1 teaspoon reduced-fat mayonnaise
1/4 teaspoon Dijon-style mustard
1 pinch salt
2 tablespoons minced celery
MethodCut each egg in half. Carefully remove the yolks. Discard one yolk.
In a custard cup, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard and salt. Stir to mix well. Stir in the celery.
Serve at once or cover and refrigerate. The eggs will keep in the refrigerator for 1 to 2 days.
This recipe yields 2 servings. Serving size: 1 egg.
Exchanges Per Serving: 1 Lean Meat.
Nutrition Facts: Calories 64; Total Fat 3g; Saturated Fat 1g; Calories from Fat 30; Cholesterol 107mg; Sodium 121mg; Carbohydrates 3g; Dietary Fiber 0g; Sugars 2g; Protein 5g.
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