This recipe is from the April/May 1999 issue of Taste of Home magazine. I just got the magazine yesterday, so I haven't tried the recipe. I've made some changes to the recipe (e.g., giving mashed potato ingredients instead of just saying "mashed potatoes" in the recipe) so that the nutritional information will reflect the ingredients I use when I make FF mashed potatoes. I hope to try this recipe for Easter this weekend.Best wishes,Bethann
* Exported from MasterCook *
No-Yolk Deviled Eggs
Recipe By : Taste of Home Magazine, April/May 1999
Serving Size : 10 Preparation Time :0:30
Categories : Appetizers Low Fat
Amount Measure Ingredient -- Preparation Method
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10 ea egg whites, whole
1 large potato -- boiled, mashed
2 Tbsp nonfat sour cream
2 Tbsp skim milk
1 tsp prepared horseradish
Salt and pepper -- to taste
1 Tbsp mayonnaise, imitation, no cholesterol -- nonfat
1 tsp mustard
2 drops yellow food coloring -- optional
Boil 10 eggs. Slice eggs in half lengthwise; remove yolks and discard (or give to your dog or cat). Set whites aside. In a small bowl, prepare mashed potatoes by mashing together boiled potato, sour cream, skim milk, horseradish, and salt and pepper. Add mayonnaise, mustard, and food coloring (if desired) to mashed potato mixture. Mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
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NOTES : Original recipe did not give ingredients for mashed potatoes. For a different flavor, you could add 1 or 2 tablespoons of sweet pickle relish to the mashed potatoes.
Weight Watchers points per serving: 1
"This lighter recipe still provides traditional deviled egg flavor and appearance," conveys Dottie Burton of Cincinnati, Ohio. "A mashed-potato mixture magically replaces the yolk filling."