| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Low fat |
10 |
servings |
INGREDIENTS
| 10 |
|
Egg whites; whole |
| 1 |
lg |
Potato; boiled, mashed |
| 2 |
tb |
Nonfat sour cream |
| 2 |
tb |
Skim milk |
| 1 |
ts |
Prepared horseradish |
|
|
Salt and pepper; to taste |
| 1 |
tb |
Mayonnaise; imitation, no cholesterol, nonfat |
| 1 |
ts |
Mustard |
| 2 |
dr |
Yellow food coloring; optional |
|
|
Paprika |
INSTRUCTIONS
Boil 10 eggs. Slice eggs in half lengthwise; remove yolks and discard (or
give to your dog or cat). Set whites aside. In a small bowl, prepare mashed
potatoes by mashing together boiled potato, sour cream, skim milk,
horseradish, and salt and pepper. Add mayonnaise, mustard, and food
coloring (if desired) to mashed potato mixture. Mix well. Stuff or pipe
into egg whites. Sprinkle with paprika. Refrigerate until serving.
NOTES : Original recipe did not give ingredients for mashed potatoes. For a
different flavor, you could add 1 or 2 tablespoons of sweet pickle relish
to the mashed potatoes. Weight Watchers points per serving: 1 "This lighter
recipe still provides traditional deviled egg flavor and appearance,"
conveys Dottie Burton of Cincinnati, Ohio. "A mashed-potato mixture
magically replaces the yolk filling."
Recipe by: Taste of Home Magazine, April/May 1999
Posted to fatfree digest by "bwatson@cisco.com" <bwatson@cisco.com> on Mar
31, 1999, converted by MM_Buster v2.0l.
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