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2. Cut eggs in half lengthwise, and remove yolks. Add 12 yolk halves to yogurt. and mash yolks with a fork until smooth. Reserve remaining 4 yolk halves for another use. Finely chop 4 egg white halves, and add to mashed yolk mixture. Add mayonnaise, sweet pickle relish, mustard, salt, and pepper to yolk mixture, and stir well. Pipe or spoon 1 1/2 tablespoons yolk mixture into each remaining egg white half. Cover and refrigerate at least 1 hour. Sprinkle eggs with paprika, if desired. Yield: 12 servings. 1 PT Exchanges: 50 C. Per serving: CAL 52 (48% from fat); Pro 3.9 g; FAT (sat 0.9 g); CARB 2.5g; FIB 0 g; CHOL 107 mg; IRON 0.3 mg; SOD 182 mg; CALC 22 mg. Nut-N-Curry Stuffed Eggs (1.5 PTS) Prepare as directed in Deviled Eggs recipe, omitting sweet pickle relish, white pepper, and paprika. Add 2 tablespoons of finely chopped unsalted dry-roasted peanuts, 2 tablespoons mango chutney, and 1/4 teaspoon curry powder to yolk mixture. Exchanges: 60 C Per serving: CAL 64 (48% from fat); PRO 4.4 g; FAT 3.4 g (sat 1g); CARB3.8 g; FIB 0.1 g; CHOL 107 mg; IRON 0.4 mg; SOD 135 mg. Source: Weight Watchers Magazine  - This magazine is edited for women committed to change and seeking a healthy lifestyle. It delivers advice on health, fitness, fashion, beauty and food. |
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