Deviled Eggs (lightened)
Verified by stevemur
Deviled Eggs (lightened) Preparation
Hard boil six eggs. Peel eggs and rinse to remove traces of shell. Rinse and pat dry. Slice each egg longitudinally. Gently scoop out yolks and discard or save for other use. Place eight halves (from 4 eggs) on a platter.
In small mixing bowl of food processor, place remaining four halves of egg white (from remaining two eggs), cottage cheese, pickle relish, chopped celery and scallion, and turmeric. Add salt and pepper to taste. Pulse mix to desired consistency.
Place heaping spoon of mixture into each egg half on platter and decorate with slice of olive and sprinkle with paprika. Chill before serving.
Each serving (2 halves) contains an estimated:
Cals: 70, FatCals: 3, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 313mg, K: 203mg
TotCarbs: 5g, Fiber: 1g, Sugars: 1g
NetCarbs: 4g, Protein: 12g
We made these with no extra fat or egg yolks. The flavor is less intense than the high fat version but still quite nice.
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