Deviled Eggs
8 egg large
1/4 cup celery finely chopped
1/4 cup carrot shredded
2 tbsp green onion thinly sliced
2 tbsp fat free sour cream
1 tbsp reduced calorie mayonnaise
2 tsp mustard
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper ground
1. Place eggs in a large saucepan in a single layer with enough cold water to cover. Bring to a boil, reduce heat, and simmer for 12 minutes. Rinse under cold water and peel when cool enough to handle.
2. Cut eggs in half lengthwise. Put 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 egg white halves, add them to the bowl, and mash well with a fork. Add celery, carrot, green onion, sour cream, mayonnaise, mustard, vinegar, salt, and black pepper and mix until well blended.
3. Spoon filling into the remaining 12 egg white halves. Cover and refrigerate for at least 1 hour.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 3
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