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Deviled Eggs Recipe

Ingredients:

1 dozen large eggs
1/2 cup fat-free cottage cheese
3 tbsp lite mayonaisse
2 tbsp sweet pickle relish
1/2 tsp dry mustard
Paprika, for garnish

Instructions:
Place the eggs in a large saucepan with enough water to cover by 1 inch.
Bring to a simmer (do not boil!) and cook 10 minutes (start the timer as
soon as the water bubbles). Drain and set the pan under cold running water
for 2 minutes. Peel the eggs and slice them in half lengthwise. With a
small spoon, carefully remove the yolks, reserving 6 yolks for another use.

In a blender, puree the cottage cheese until smooth; set aside.

In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese
mixture, mayonaisse, relish, and mustard; spoon the mixture back into the
hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with
paprika.

This recipe yields 12 servings. Serving size: 2 egg halves.

Exchanges Per Serving: 1 Medium-Fat Meat.

Nutrition Facts: Calories 69; Calories from Fat 34; Fat 4g; Saturated
Fat 1g; Cholesterol 108mg; Sodium 143mg; Dietary Fiber 0g; Sugars 2g;
Protein 6g.

Comments: This old-fashioned picnic dish lost a lot of its fat and
calories with the help of fat-free cottage cheese -- a perfect stand-in for
both the fatty egg yolk and the mayonaisse.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

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Per Serving (excluding unknown items): 84 Calories; 5g Fat (55.1% calories
from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 216mg
Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00
Servings: 12

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