2003 Makeover Deviled Eggs

By boandozzy

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

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

Preparation

Step 1

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.