Light and Easy Devilled Eggs
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There’s enough cooking and cleaning to do when you are getting ready for company. Here’s an easy recipe that’s good for your waistline and your kitchen.

(made in a zip lock bag)
Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.


12 large eggs
1/3 cup plain fat-free yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
1 to 2 teaspoons hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
3 strips fat reduced bacon, cooked very crisp and well blotted on paper towel.

Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Reduce heat and continue boil gently for 10 minutes. Drain and rinse with cold running water until cool. Peel eggs and rinse to remove any small particles of shells. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks. Set open egg whites aside on a paper towel.
Put egg yolks in a bowl and smash until they are broken up. Add yogurt and mayonnaise, mustard, pepper sauce, salt and pepper. Mix well and put mixture into a 1 gallon size zip lock plastic bag. Using scissors cut one corner tip of the baggie and squeeze mixture into hollow centers of egg whites, about one Tablespoon yolk mixture into each egg white half. Sprinkle with paprika . Crumble crisp bacon slices and sprinkle bacon crumbs evenly over eggs. Cover and chill at least 1 hour.

Yield: 24 servings (serving size: 1 egg half)

Nutrition per serving:
Calories 40
Fat 2.5g
Protein 3.1g
Cholesterol 80mg
Calcium 21mg
Sodium 82mg
Fiber 0.0g
Iron 0.3mg
Carbohydrate 1.3g