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Stuffed eggs are always a
favorite at any gathering. Usually, deviled eggs are the first to be eaten
up at any gathering.
Cut the fat and calories by using light or non-fat mayonnaise and
sour cream (I personally like the light versions better).
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart
for fat grams, fiber grams, and
calories for all your favorite foods.
More delicious deviled egg
recipes:
Stuffed "Deviled" Lemony Eggs
Deviled Eggs with Truffles
Stuffed "Deviled" Eggs with Caviar
Uptown Deviled Eggs
Stuffed "Deviled" Lemony Eggs Recipe
Recipe Type:
Appetizer,
Eggs,
Brunch,
Diet
Yields:
16 stuffed eggs
Prep time: 20 min
Ingredients:
8 large
eggs
2 tablespoons light mayonnaise
2 tablespoons light sour cream
1 tablespoon finely chopped fresh
dill weed
1/2 teaspoon
lemon zest
Salt to taste
Paprika (optional)
Chives, chopped (optional)
* To help center
the yolks in the eggs, the night before the eggs are to be cooked (approximately
12 hours), store your eggs on their sides in the refrigerator. Seal the egg
carton with a piece of tape and turn on its side to center the yolks.
Preparation:
Check out my informative articles on
How To Make Perfect Deviled Eggs
and
How To Boil and Peel Hard-Cooked Eggs.
Place the eggs in a saucepan just large enough
to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt.
Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and
leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes.
Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the
water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer
yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork.
Mash in the mayonnaise and sour cream. Add dill weed, lemon zest, and salt; stir until well
blended.
Fill the egg white halves with the yolk
mixture, extending the filling over part of the white. Generously sprinkle each half with
paprika or chives, leaving a little yellow showing around the edges. Cover and refrigerate.
Serve well chilled.
NOTE: The stuffed eggs may be made 1 day
in advance and kept covered and chilled.
Makes 16 stuffed eggs.
Stuffed
"Deviled" Lemony Eggs - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
eggs,
large |
8 |
56 |
600 |
20 |
|
mayonnaise,
light |
2
tablespoons |
4 |
50 |
1 |
|
sour
cream, non-fat |
2
tablespoons |
0 |
40 |
1 |
|
Recipe
Totals |
|
60 |
690 |
22 |
| |
|
|
|
|
Recipe Makes 16
stuffed eggs (1/2 egg)
Per Serving - 4 Fat grams, 43 calories, 1 WW points |
|