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casma500 · by **casma500** » December 29th, 2006, 11:48 am

Does anyone have a deviled egg recipe we can use?? Maybe with some low fat or non-fat mayo or maybe just with mustard? I could create something but would rather know if there is a tried & tested [and enjoyed - lol]! recipe out there ~ plus will not have much time/$ to do tests...

thanks in advance!

jlaman79 · by **jlaman79** » December 29th, 2006, 12:08 pm

I'm interested in a good way to do the eggs as well. It's a great idea for the New Year's event we've been invited too. Deviled eggs and a veggie tray....perfect! Thanks for the idea!

bikipatra · by **bikipatra** » December 29th, 2006, 12:22 pm

Pickles and mustard are allowed. I would use onion for flavor. I haven't read about FF mayo use. I am sure someone knows.

Serendipity · by **Serendipity** » December 29th, 2006, 2:34 pm

Since I make tuna with low fat/low carb ranch dressing or Walden Farms no calorie dressing and it tastes good, I would assume you could use that in place of mayo in deviled eggs. I would maybe add a bit of mustard, too.

casma500 · by **casma500** » December 29th, 2006, 2:47 pm

Great ideas Biki & Jo!! Thanks so much ~ i may practice a few tonight with them; i have more time than I thought ~ I'll let you all know what I end up with

dede4wd · by **dede4wd** » December 29th, 2006, 5:52 pm

I do the same thing Jo does,

I use Walden Farms FF/SF dressings everywhere I used to use mayo. I like the garlic dressing, but that's just me!

DeDe

Jen · by **Jen** » December 30th, 2006, 11:18 am

My mom made Deviled eggs at Thanksgiving and I believe she used mainly mustard and some salt & pepper with maybe a tsp or 2 of mayo (for 1 dozen). I ate one and it was delish, but I think eliminating the mayo completely would make it MF compliant.

casma500 · by **casma500** » January 10th, 2007, 10:56 am

okay, so for a dozen eggs, i used 4 T low fat ranch, 1/2 dill pickle, 1 T mustard, salt, pepper. I sprinkled paprika on top (true hungarian from czech republic)

It was a little runny, so I probably would not use as much ranch next time, but 2 eggs was definitely within guidelines as it would have had appx 1/2 tsp of dressing in each half (2 tsp total) (2 Tbsp svg has 2 gms carbs, 80 cals). So the 4 halves had less than 1 gm carbs and were DELICIOUS! Everone loved them! Maybe next time though I would just try with 3 T dressing.

DonicaB · by **DonicaB** » January 10th, 2007, 1:44 pm

Sounds yummy Casma. I loved deviled eggs! :twisted:

DonicaB

Mike · by **Mike** » January 10th, 2007, 7:30 pm

casma500 wrote:I sprinkled paprika on top (true hungarian from czech republic)

Is that like true Swedish from Denmark? :twisted:

bikipatra · by **bikipatra** » January 11th, 2007, 3:51 am

Mike wrote:
casma500 wrote:I sprinkled paprika on top (true hungarian from czech republic)

Is that like true Swedish from Denmark?

What is now the Czech republic was indeed Hungarian until the beginning of the last century as part of the Austro-Hungarian Empire. There was a little war sparked in part by its attempts at dissolution. So I guess theoretically that could be a Hungarian/Czech deviled egg. I thought that was just the way they made them in Texas. My grandmother used to call paprika "kiddy pepper" because it wasn't hot like cayenne.

Nova · by **Nova** » January 11th, 2007, 5:00 pm

I found a recipe that said to mix the egg yolks with LF cottage cheese instead of mayo. I plan to try it next time I pick up some cottage cheese.

Elizabeth · by **Elizabeth** » January 11th, 2007, 5:56 pm

My grandmother used to call paprika "kiddy pepper" because it wasn't hot like cayenne
That is funny and very cute about your Grandma Biki

VictoriousNat · by **VictoriousNat** » January 13th, 2007, 1:57 pm

In German paprika means bell pepper. I used to confuse the poor grocer.
Oh and the eggs sound yummy. I made some last week, but its a bit er...richer. So a compliant version is nice.

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