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Deviled eggs recipes are normally loaded with fat, due to a hefty dose of mayonnaise and egg yolks. This one cuts the fat by using fat-free mayo and half the yolks.
I prefer to use organic, omega 3-enriched eggs for this deviled egg recipe if you can afford them. They add a healthy boost of omega 3 fatty acids. This recipe for deviled eggs is a perfect appetizer for Easter, or on the buffet at a wedding shower, or as a first course for a lunch with friends. Serve with Fuji Apple Walnut Chicken Salad and Strawberry Bread with Cream. Lemon bars make a nice dessert. Deviled Eggs Recipe
Place eggs in a saucepan and cover with water by two inches. Bring to a boil, then cover and remove from heat. Allow to remain covered, off the burner, for 10-12 minutes. Run eggs under cold water and peel off shells. Slice in half, scooping out the yolks. Place yolks from half the eggs in a medium mixing bowl (save remaining yolks for another use). Mash with the back of a fork. Mix in mayonnaise, sour cream, celery, mustard and hot sauce. Spoon into egg white halves. Garnish with paprika. Makes 12 deviled eggs. Per serving: 29 calories, 1 g fat (0 saturated), 54 mg cholesterol, 1 g carbohydrate, 0 g fiber, 3 g protein
The copyright of the article Deviled Eggs in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Deviled Eggs in print or online must be granted by the author in writing.
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