Makeover Deviled Eggs Recipe

Makeover Deviled Eggs Recipe photo by Taste of Home

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This revised version of a classic appetizer uses only half of the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. The mayonnaise was replaced with fat-free mayonnaise and reduced-fat sour cream.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Makeover Deviled Eggs Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

8 hard-cooked eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
3 pimiento-stuffed olives, sliced

Directions

Slice eggs in half lengthwise and remove yolks; refrigerate eight yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. Yield: 8 servings.

Nutritional Analysis: One serving (2 halves) equals 74 calories, 4 g fat (1 g saturated fat), 109 mg cholesterol, 264 mg sodium, 4 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Originally published as Makeover Deviled Eggs in Light & Tasty June/July 2002, p48