Devilish Eggs

What to take to the holiday potluck? How about a touch of the bayou in these fiery classics.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 90
Total fat: 4.9g
Saturated fat: 1.8g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.8g
Protein: 7.2g
Carbohydrate: 2.5g
Fiber: 0.1g
Cholesterol: 183mg
Iron: 1mg
Sodium: 163mg
Calcium: 36mg

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Ingredients:

8 large eggs
1 tablespoon cider vinegar
2 tablespoons (1 ounce) ⅓-less-fat cream cheese
¼ cup plain 2% reduced-fat Greek yogurt
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped celery
1 tablespoon Creole mustard
2 teaspoons minced fresh chives
¼ teaspoon freshly ground black pepper
¼ teaspoon hot pepper sauce (such as Tabasco)
⅛ teaspoon salt
Dash of ground red pepper
2 pieces hot pickled okra, each cut into 8 slices (optional garnish)

PREPARATION:
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar.

2. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

3. Peel eggs; cut in half lengthwise. Scoop out yolks and place in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper).

4. Spoon about 1 tablespoon of yolk mixture into egg white halves. Garnish each half with a slice of okra.

Serves 8 (2 egg halves each)







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