Low Fat Deviled Eggs Tnt Recipe

Ingredients

3 tablespoons mayonnaise

2 tablespoons yellow mustard

2 tablespoons chopped chives

1 tablespoon sour cream

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon hot pepper sauce

Method

Place eggs in large saucepan with cool water to cover. Cover pan; heat to

boiling over high heat. Remove from heat; let eggs sit in water 18 minutes.

Cool eggs under cold running water; peel. Slice in half lengthwise. Put

yolks in medium bowl.

Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire

sauce, salt and hot pepper sauce until smooth. Cover bowl; refrigerate 30

minutes.

Spoon or pipe mixture through pastry bag into egg white halves. Filling also

can be placed in sturdy plastic storage bag; snip small hole in one corner

and squeeze out filling into egg white. Serve at room temperature or

chilled.

These picnic standbys get a kick from hot sauce and plenty of mustard.

Makes 10 large eggs

Calories....55...Fat...4.4 g...Carbs...0.6 g...Sodium...95 mg...Fiber...0 g.

Cooks Comments and Tips