During the week following Easter Sunday, many families are left with lots of hard-cooked, colored Easter eggs in their refrigerators. It seems a waste to throw them out, and yet how many boiled eggs can one family eat? (Just remember that eggs are perishable; eggs left out longer than 2 hours should be discarded.)
Traditional deviled eggs are great. They’re a favorite addition to many menus and make a wonderful filling for sandwiches. But they are high in both cholesterol and fat. The original recipe for each deviled egg contained 329 calories, 29 grams of fat and 454 milligrams of cholesterol.
In the following recipe, each deviled egg contains only 56 calories, 3 grams of fat and 106 milligrams of cholesterol. To lower the cholesterol and fat, I have used only half of the egg yolks in the filling. To make up for the difference in volume I have increased the amount of other fat-free ingredients. To use this recipe for an egg salad sandwich filling, just chop up the whites and add them to the filling mixture.
LIGHTER DEVILED EGGS
Preparation time: 10 minutes
Yield: 8 servings
4 hard-cooked egg yolks
8 hard-cooked egg whites
1/4 teaspoon freshly ground pepper
Pinch ground red pepper
2 tablespoons spicy brown mustard
1/4 cup fat-free mayonnaise
Paprika for garnish
Put yolks in bowl with pepper, ground red pepper, mustard and mayonnaise. Mash with fork until smooth. Spoon about 1 tablespoon of yolk mixture into each egg white half. Garnish with paprika.
Nutrition information per serving:
Calories …………. 55 Fat ……….. 2.8 g Saturated fat .. 0.8 g
% calories from fat .. 48 Cholesterol .. 105 mg Sodium …….. 160 mg
Carbohydrates ….. 1.7 g Protein ……… 5 g Fiber ………. 0.1 g
