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New American Deviled Eggs

Leigh Beisch
Yield serves 16 (serving size: 1 egg half)

Ingredients

  • 8 hard-boiled large eggs, shells removed
  • 1/4 cup plain fat-free yogurt
  • 2 tablespoons low-fat mayonnaise
  • 2/3 cup cooked cubed peeled baking potato
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons chopped green onions (optional)

Nutrition Information

  • calories 34
  • caloriesfromfat 38 %
  • fat 1.4 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 2.7 g
  • carbohydrate 2.5 g
  • fiber 0.2 g
  • cholesterol 53 mg
  • iron 0.2 mg
  • sodium 123 mg
  • calcium 13 mg

How to Make It

  1. Slice eggs in half lengthwise; remove yolks and reserve 4 whole yolks for another use.

  2. Combine yogurt and next 6 ingredients (through hot pepper sauce) in a medium bowl; mash with a fork. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg-white half. Cover and chill 1 hour. Garnish with green onions, if desired.

  3. Note: To perfectly center the yolks before hard-boiling the eggs, wrap a rubber band around your egg carton and refrigerate the carton on its side for several hours or overnight.