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Low-Fat Deviled Eggs Recipe
Ingredients
3 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons chopped chives
1 tablespoon sour cream
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
Method
Place eggs in large saucepan with cool water to cover.
Cover pan; heat to boiling over high heat.
Remove from heat; let eggs sit in water 18 minutes.
Cool eggs under cold running water; peel.
Slice in half lengthwise.
Put yolks in medium bowl.
Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt and hot pepper sauce until smooth.
Cover bowl; refrigerate 30 minutes.
Spoon or pipe mixture through pastry bag into egg white halves.
Filling also can be placed in sturdy plastic storage bag; snip small hole in one corner and squeeze out filling into egg white.
Serve at room temperature or chilled.
These picnic standbys get a kick from hot sauce and plenty of mustard.
Makes 10 large eggs
Calories 55 Fat 4 4 g Carbs 0 6 g Sodium 95 mg Fiber 0 g
