Deviled Eggs--D

[Guest guest]

Deviled Eggs--D

 

1 dozen large eggs

1/2 cup fat free cottage cheese

3 tablespoons low fat mayonnaise

2 tablespoons sweet pickle relish

1/2 teaspoon dry mustard

dash of paprika for garnish

 

Place the eggs in a large saucepan with enough cold water to cover by 1 inch.

Bring to a simmer, do not boil. 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. In a blender, puree the

cottage cheese until smooth; set aside. In a medium bowl, mix the remaining 6

egg yolks with the cottage cheese mixture, mayonnaise, relish and mustard; spoon

the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter

and sprinkle with paprika. Serves 12.

 

Nutrition Information per serving:

Calories 69, Calories From Fat 34, Total Fat 6 g, Saturated Fat 1 g, mayonnaise

0 mg, Sodium 258 mg, Total Carbohydrate 19 g,Dietary Fiber 1 g, Sugars 0 g,

Protein 4 g

Exchanges Per Serving: 1 1/2 Starch, 1 Fat

 

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