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The Talon House

Deviled Eggs


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Deviled Eggs

Provided by the American Diabetes Association

Number of Servings: 12

Serving Size: 2 egg halves


1 dozen large eggs

1/2 cup fat-free cottage cheese

3 Tbsp mayonnaise, low-fat

2 Tbsp sweet pickle relish

1/2 tsp dry mustard

1 ea dash of paprika, for garnish

Preparation Instructions:

1. Place the eggs in a large saucepan with enough cold 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.

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

3. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture,

mayonnaise, relish, and mustard; spoon the mixture back into the hollowed-out egg

whites. Arrange the eggs on a platter and sprinkle with paprika.

Amount per serving

Calories 69

Calories From Fat 34

Total Fat 4g

Saturated Fat 1g

Cholesterol 108mg

Sodium 143mg

Total Carbohydrate 2g

Dietary Fiber 0g

Sugars 2g

Protein 6g

Exchanges Per Serving: 1 Fat

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