Mock Deviled Eggs
Low Fat Recipe
In this almost fat free recipe for deviled eggs, you discard the fat laden yolks and create a nutrition packed filling with chickpeas and nonfat sour cream along with tasty seasonings.
6 hard boiled eggs
1 teaspoon sugar
1 tablespoon white vinegar
1 can (16-ounces) garbanzo beans (chickpeas), rinsed and drained
2 tablespoons nonfat mayonnaise
2 tablespoons nonfat sour cream
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
2 tablespoons minced green onion
1/4 teaspoon ground paprika
Remove shells from eggs. Halve eggs lengthwise; remove and discard the yolks. In a small bowl, dissolve sugar in vinegar. Rinse the chickpeas and drain thoroughly.
In a food processor or blender, combine chickpeas, sugar mixture, mayonnaise, sour cream, mustard, pepper, onions and clove and blend until smooth. Spoon mixture into egg whites or fill using a fluted pastry bag. Sprinkle with paprika, if desired, and refrigerate until ready to serve.
Recipe makes 12 servings
Serving Size: 1 deviled egg
Calories: 151; Fat: 2g; Saturated fat: - trace; Protein: 9g; Cholesterol: - trace; Carbohydrates: 24; Sodium: 70mg; Fiber: 7g
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