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Deviled Eggs Recipe

Cookstr
Course: Hors D'oeuvre
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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If you don’t have a deviled egg serving platter, cut very thin slices off of the bottoms so that the eggs stay put.

Yield: Makes: 12 deviled eggs

INGREDIENTS
  • 6 hard-boiled eggs
  • 2 tablespoons reduced-fat cream cheese
  • 2 tablespoons lowfat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • ¼ teaspoon ground turmeric
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Paprika for garnish

Directions

1) Peel the eggs . Cut them in half lengthwise and remove the yolks. Put one yolk in a food processor fitted with a steel blade and discard the rest.

2) Add all remaining ingredients except the paprika to the processor bowl. Pulse until the mixture is well blended but not pureed (over-processing will make the filling runny). Scrape down the sides twice during processing.

3) To fill the eggs, use a teaspoon or a pastry bag fitted with a large decorative tip. Garnish with paprika.


© 1997 Terry Blonder Golson
NUTRITIONAL INFORMATION

Nutritional information is provided by the author.

Per Deviled Egg: Calories 59; Protein 4g; Fat 4g (Saturated 1g); Carbohydrates 1g; Fiber 0g; Sodium 128mg

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