Dilly Deviled Eggs

by the Editors of Publications International, Ltd.

Browse the article Dilly Deviled Eggs

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:
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