This diabetic deviled eggs recipe is easy to prepare for any function. You usually can not go wrong with making these. Most people like eggs or at least eggs that have a little flavor to them. Sometimes "deviled eggs" are called "salad eggs" or "dressed eggs." It depends on whether or not it is a church function. Church function or not, I hope you enjoys these appetizers at your next party. You will need to triple or so this recipe. It is only good for two servings. Sorry!
2 hard cooked eggs, cooled
2 tsp fat-free sour cream
1 tsp sweet pickle relish
1 tsp reduced-fat mayonnaise
1/4 tsp Dijon-style mustard
1 pinch salt
2 tbsp minced celery
1. Boil the eggs until done.
2. Cut each egg in half. Carefully remove the yolks. Discard one yolk.
3. In a custard cup, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard and salt. Stir to mix well. Stir in the celery.
4. Fill the Eggs
Serve at once or cover and refrigerate. The eggs will keep in the refrigerator for 1 to 2 days.
This recipe yields 2 servings. Serving size: 1 egg.
Exchanges Per Serving: 1 Lean Meat.
Nutrition Facts: Calories 64; Total Fat 3g; Saturated Fat 1g; Calories from Fat 30; Cholesterol 107mg; Sodium 121mg; Carbohydrates 3g; Dietary Fiber 0g; Sugars 2g; Protein 5g.
Comments: What's a holiday buffet without deviled eggs?? This version is much healthier!
Source:"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"S(Formatted for MC6):"08-15-2002 by Joe Comiskey - email@example.com"Copyright:"© American Diabetes Association, 2002"