Deviled eggs are a favorite for many, and what better time of year to include deviled eggs in your menu planning than Easter. Deviled eggs work great as an appetizer (very retro!), as well as a side for brunches and soup meals. The majority of fat in an egg is from the yolk. Caged, factory-produced eggs often have as much as 5 grams of saturated fat per yolk. Cage free hens who actually get outdoors and have the luxury of walking about often produces eggs with yolks having about only a gram of fat per yolk. To me, fat is fat and I want to eat as little saturated fat as I can. Try my recipe for fat –free deviled eggs. You won’t miss the fat! One boiled egg with yolk removed is added to the filling. This will supply the egg taste, without the yolk. This same recipe makes great, fat-free egg salad!
Peel 7 hard-boiled eggs. Put the yolks in your compost!
2 teaspoon finely grated onion
1 tablespoon minced celery
2 teaspoons finely chopped, red pepper
1 tablespoon sweet pickle relish
1 teaspoon yellow mustard
salt and peeper to taste
2 tablespoons fat-free mayonnaise or fat-free greek yogurt
Slice 6 eggs in half and remove yolks. Put the yolks in your compost bin, or make your cat very happy with a ‘yolk snack’!
Mix remainder of ingredients. Finely chop the remaining egg with yolk removed. Add to filling. Place filling in small zip lock bag. Cut small corner from bag and squueze filling into halved eggs. Dust with paprika for color. Cover and chill!