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Bedeviled Eggs

http://www.eatingwell.com/recipes/bedeviled_eggs.html

From EatingWell:  November/December 1993

We lowered the saturated fat in these deviled eggs by using only half the yolks and extending the filling with breadcrumbs.

24 deviled eggs | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  1. Cut eggs in half and scoop out yolks, reserving 6 for another use. Set aside the whites. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chives (or scallions) and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter.

Nutrition

Per serving : 44 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 107 mg Cholesterol; 1 g Carbohydrates; 3 g Protein; 0 g Fiber; 69 mg Sodium; 39 mg Potassium

Exchanges: 1/2 medium-fat meat

Tips & Notes