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Add a photoServings: 2
Ingredients
- 2 x hard cooked Large eggs cooled
- 2 tsp fat-free lowfat sour cream
- 1 tsp sweet pickle relish
- 1 tsp reduced-fat mayonnaise
- 1/4 tsp Dijon-style mustard
- 1 pch salt
- 2 Tbsp. chopped celery
Directions
- Cut each egg in half. Carefully remove the yolks. Throw away one yolk.
- In a custard c., mash the remaining egg yolk. Add in the lowfat sour cream, pickle relish, mayonnaise, mustard and salt. Stir to mix well. Stir in the celery.
- Serve at once or possibly cover and chill. The Large eggs will keep in the refrigerator for 1 to 2 days.
- This recipe yields 2 servings.
- Serving size: 1 egg.
- Comments: What's a holiday buffet without deviled Large eggs This version is much healthier!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 2 servings | |
| Calories 101 | |
| Calories from Fat 70 | 69% |
| Total Fat 7.8g | 10% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 188mg | 8% |
| Potassium 91mg | 3% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.42g | 1% |
| Protein 6.35g | 10% |
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