Bedeviled Eggs
We lowered the saturated fat in these deviled eggs by using only half the yolks and extending the filling with breadcrumbs.
Source: EatingWell Magazine, November/December 1993
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
Nutrition Facts
Per Serving:
44 calories; protein 3.4g 7% DV; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.2g; fat 2.7g 4% DV; saturated fat 1g 5% DV; cholesterol 94mg 31% DV; vitamin a iu 155.3IU 3% DV; vitamin c 0.2mg; folate 15.5mcg 4% DV; calcium 19.6mg 2% DV; iron 0.5mg 3% DV; magnesium 3.8mg 1% DV; potassium 41mg 1% DV; sodium 67.2mg 3% DV; thiaminmg 2% DV.
Exchanges:
1/2 medium-fat meat