cup plain low-fat yogurt
8 hard-cooked large eggs
1/4 cup fat-free mayonnaise
1 1/2 tablespoons sweet pickle relish
1 tablespoon dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground white pepper
paprika -- optional
Spoon low-fat yogurt onto several layers of
heavy-duty paper towels: spread to 1/2-inch
thickness. Cover with additional paper towels,
and let stand 5 minutes. Scrape yogurt into
a medium bowl using a rubber spatula, and set
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.
size (1 egg half)
1 POINT per serving
serving: 52 Calories (48% from fat), 3.9g Pro,
2.8g Fat (0.9g sat fat), 2.5g Carb, 0g Fiber,
107mg Chol, 0.3mg Iron, 182mg Sod, 22mg Calc
"Weight Watchers Magazine, March/April
1997, page 101"