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What to take to the holiday potluck? How about a touch of the bayou in these fiery classics.
Total fat: 4.9g
Saturated fat: 1.8g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.8g
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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)
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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