* Exported from MasterCook *
Deviled Eggs - 2 Points
Recipe By :Weight Watchers
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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1/4 cup plain low-fat yogurt
8 hard-cooked large eggs
1/4 cup fat-free mayonnaise
1 1/2 tablespoons sweet pickle relish
1 tablespoon dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground white pepper
paprika -- optional
1. Spoon low-fat yogurt onto several layers of heavy-duty paper towels: spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape yogurt into a medium bowl using a rubber spatula, and set aside.
2. Cut eggs in half lengthwise, and remove yolks. Add 12 yolk halves to yogurt, and mash yolks with a fork until smooth. Reserve remaining 4 yolk halves for another use. Finely chop 4 egg white halves, and add to mashed yolk mixture. Add mayonnaise, sweet pickle relish, mustard, salt, and pepper to yolk mixture, and stir well. Pipe or spoon 1 1/2 tablespoons yolk mixture into each remaining egg white half. Cover and refrigerate at least 1 hour. Sprinkle eggs with paprika, if desired.
Serving size (1 egg half)
According to the magazine:
Per serving: 52 Calories (48% from fat), 3.9g Pro, 2.8g Fat (0.9g sat fat), 2.5g Carb, 0g Fiber, 107mg Chol, 0.3mg Iron, 182mg Sod, 22mg Calc
Exchanges: 50 Opt. Cal.
Weight Watcher Points: 1
Variation: Nut-N-Curry Stuffed Eggs:
Prepare as directed in Deviled Eggs recipe, omitting sweet pickle relish, white pepper, and paprika. Add 2 tablespoons finely chopped unsalted dry-roasted peanuts, 2 tablespoons mango chutney, and 1/4 teaspoon curry powder to yolk mixture.
Serving size (1 egg)
According to the magazine:
Per serving: 64 Calories, (48% from fat), 4.4g Pro, 3.4g Fat (1g sat fat), 3.8g Carb, 0.1g Fiber, 107mg Chol, 0.4mg Iron, 135mg Sod, 24mg Calc
Exchanges: 60 Opt. Cal.
Weight Watcher Points: 2
Source:
"Weight Watchers Magazine, March/April 1997, page 101"
Yield:
"12 egg halves"
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NOTES : Submitted by Pamela S. on 12/11/97 to MC Swap. Shared by Pamela S. on 10/6/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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