Deviled Eggs

1 ½ cups liquid egg substitute
¼ cup reduced fat mayonnaise type salad dressing
2 Tbsp. brown or yellow mustard
1/8 tsp. salt
1/8 tsp. white pepper
4 tsp. cider vinegar
12 hard-cooked eggs, peeled, cut in half lengthwise, remove and discard yolks
Paprika for garnish

 

Cook the liquid egg substitute as though you were making scrambled eggs.  Combine the scrambled eggs with the salad dressing, mustard, salt, pepper, and vinegar.  Blend in a food processor or with an electric mixer until smooth.  Cover the mixture and refrigerate at least 1 hour.

Hard cook eggs.  Cut eggs in half lengthwise and remove yolks, discard or keep half to use in the filling if desired.  Fill a pastry tube with chilled filling.  Fill each egg half with filling and garnish with paprika.  Chill until serving time.  

 

Yield: 24 servings

WeightWatchers Points:  0

To hard-cook eggs:  Place eggs in pot with tight lid.  Cover with cold water to 1" above eggs.  On high, bring to a full boil, then immediately remove from heat.  Place lid on and let stand for 15 minutes for large eggs.  Remove lid, drain and fill pot with cold water.  After a few minutes, drain and re-fill with cold water.

 

PER SERVING:    
CALORIES: 20       
FAT: 0g            SATURATED FAT: 0g
SODIUM: 95mg  
CARBOHYDRATE: 1g    
CHOLESTEROL: 0mg   
PROTEIN: 3g
FIBER: 0g

 

Diabetic Exchange: ½ lean meat

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