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Dilly Deviled Eggs
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the Editors of Publications International, Ltd.. "Dilly Deviled Eggs" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/dilly-deviled-eggs-recipe.htm> 23 May 2012.
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YIELD Makes 6 servings
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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:
- Remove yolks from egg halves. Mash yolks with sour cream, mayonnaise, cottage cheese, dill, pickle, Dijon mustard, salt and pepper in small bowl.
- 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.
This recipe appears in:
Vegetables
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 |
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