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Recipe Name: No-yolk Deviled Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 10

10 Egg whites, whole
1 Potato, Boiled Mashed
2 Tablespoon(s) Nonfat Sour Cream
2 Tablespoon(s) Skim milk
1 Teaspoon(s) Prepared horseradish
Salt and pepper, to taste
1 Tablespoon(s) Mayonnaise, imitation no
cholesterol nonfat
1 Teaspoon(s) Mustard
2 Yellow food coloring
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,
preparemashed potatoes by mashing together boiled potato, sour cream,
skimmilk, horseradish, and salt and pepper. Add mayonnaise, mustard,
andfood coloring (if desired) to mashed potato mixture. Mix well. Stuff
orpipe 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 picklerelish to the mashed potatoes. Weight Watchers points per
serving: 1"This lighter recipe still provides traditional deviled egg
flavor andappearance," conveys Dottie Burton of Cincinnati, Ohio. "A
mashed-potatomixture magically replaces the yolk filling."Recipe by:
Taste of Home Magazine, April/May 1999Posted to fatfree digest by
"" <> onMar 31, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 23
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 72.6mg
Potassium: 62.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.8g

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