Easter is just around the corner, which means the opportunity to be tempted by chocolate bunnies and other Easter treats is also around the corner. We must fight those temptations though—even if it is a holiday. I especially hate saying no to deviled eggs, one of my favorite Easter hors d’oeuvres.
I found a recipe for deviled eggs that I can say YES to because it isn’t loaded with fat and calories. By using this recipe, you can eat two deviled egg halves for less than 100 calories!
1 doz. large eggs
1/2 cup fat-free cottage cheese
3 T. Light Mayonnaise
2 T. Mt. Olive No-Sugar Added sweet pickle relish
1/2 tsp. dry mustard
Dash of paprika, for garnish
Chives, 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!) and cook 10 minutes (start the timer as soon as the water bubbles.) Drain and set 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 hallowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika and chives.
Nutritional Information: Calories: 92, Fat: 6g, Protein: 8g, Carbohydrates: 2g
Serving Size: 1 hole egg or 2 halves, Number of Servings: 12