I like deviled eggs once in a while. They are a pain to make, but they are good. And when I do make them, I usually eat them just as fast. But they not low fat. I decided to try making some low fat deviled eggs. This is what I came up with. These were okay. There is still room for improvement. I think using regular yellow mustard instead of dry mustard? I can play with it.

Ingredients:
6 tbsp egg substitute (such as Egg Beaters)
6 hard cooked eggs
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced fat mayonnaise
Paprika

Directions:
Pour egg beaters into an 8 inch non-stick skillet, and heat over medium low heat until in sets. Remove from heat and allow to cool.

Cut eggs in half and remove yolks. Discard the yolks. Mash up cooked egg substitute with fork, and mix in mayonnaise, salt, pepper, and dry mustard. Fill whites of egg with mixture. Lightly dust with paprika.

Posted by Rob in Recipes on March 19th, 2007 |