Dilly Deviled Eggs
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Dilly Deviled Eggs." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/dilly-deviled-eggs-recipe.htm> 09 July 2008.
Yield: Makes 6 servings
Ingredients:
6
hard-cooked eggs, peeled and sliced in half lengthwise
1
tablespoon reduced-fat sour cream
1
tablespoon low-fat mayonnaise
1
tablespoon low-fat (1%) cottage cheese
1
tablespoon minced fresh dill or 1 teaspoon dried dill weed
1
tablespoon minced dill pickle
1
teaspoon Dijon mustard
1/8
teaspoon salt
1/8
teaspoon white pepper
Paprika for garnish
Dill sprigs for garnish (optional)
Preparation:
1.
Remove yolks from egg halves. Mash yolks with sour cream, mayonnaise, cottage cheese, dill, pickle, Dijon mustard, salt and pepper in small bowl.
2.
Fill egg halves with mixture, using teaspoon or piping bag fitted with large, plain tip. Garnish filled egg halves with paprika and dill sprigs, if desired.
Nutritional Information:
| Serving Size: 2 egg halves | |
| Sodium | 177 mg |
| Protein | 7 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 214 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 64 % |
| Calories | 93 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1 |
This recipe appears in: Vegetables