Weight Watchers Recipes
Deviled Eggs
1 Point Per Serving
8 eggs -- cooked
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish -- drained
1 tablespoon Dijon mustard -- country style
1/8 teaspoon salt
1/8 Tablespoon white pepper
paprika
Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves;
mash yolks in a bowl. Discard remaining 8 yolk halves.
Finely chop 4 egg white halves, and add to the mashed yolks. Set aside
remaining 12
egg white halves.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to
1/2-inch
thickness. Cover with additional paper towels; let stand 5 minutes.
Scrape into yolk mixture, using a rubber spatula. Add relish and next 3
ingredients,
and stir well.
Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill
1 hour.
Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein;
2g Carbohydrate; 125mg Cholesterol; 100mg Sodium
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish -- drained
1 tablespoon Dijon mustard -- country style
1/8 teaspoon salt
1/8 Tablespoon white pepper
paprika
Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves;
mash yolks in a bowl. Discard remaining 8 yolk halves.
Finely chop 4 egg white halves, and add to the mashed yolks. Set aside
remaining 12
egg white halves.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to
1/2-inch
thickness. Cover with additional paper towels; let stand 5 minutes.
Scrape into yolk mixture, using a rubber spatula. Add relish and next 3
ingredients,
and stir well.
Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill
1 hour.
Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein;
2g Carbohydrate; 125mg Cholesterol; 100mg Sodium