This recipe removes 3 grams of fat and adds 6 grams of protein and 7 grams of dietary fiber compared to real deviled eggs.
Ingredients:
6 hard-boiled eggs
1 teaspoon sugar
1 tablespoon white vinegar
1 can (16-oz) garbanzo beans (chickpeas), rinsed and drained
2 tablespoon 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
Directions: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.
Serving Size: 1/2 egg, or one Deviled Egg
Recipe makes 12 servings
Nutrients per serving: Calories: 151 Total fat: 2 grams Saturated fat: trace Cholesterol: trace Sodium: 70 mg Carbohydrate: 24 grams Protein: 9 grams Dietary fiber: 7
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