FatFree Home
FatFree Recipe Archive
More snacks recipes from FatFree

deviled-eggs-4 recipe

Date: Wed, 31 Mar 1999 11:32:36 -0800
From: "bwatson@cisco.com" (bwatson@cisco.com)

This recipe is adapted from the April/May 1999 issue of Taste of Home

                     *  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
--------  ------------  --------------------------------
  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.

                   - - - - - - - - - - - - - - - - - - 

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."

kwovolacto ovolacto