Pesto Deviled Eggs
Deviled eggs are a great carrier for whatever flavors you like. For a tasty filling, you can mix the yolks with avocado, onion and tomatoes for a guacamole flavor; tomatoes, chile peppers and onions for a sassy salsa zing; or, as in this recipe, basil and Parmesan for pesto pizzazz. However you flavor deviled eggs, with the highest quality protein and less than 100 calories each, they make a great snack.
- 6 hard-cooked eggs
- 3 tablespoons grated Parmesan
- 2 tablespoons plain low-fat yogurt
- 1 teaspoon basil leaves, crushed
- 1/2 teaspoon garlic powder
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors.
Quick-and-easy method: Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food storage bag. Set whites aside. Add remaining ingredients. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended. Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner.
Squeezing bag gently from the top, fill reserved whites with yolk mixture. Chill to blend flavors.
Recipe reprinted by permission of American Egg Board. All rights reserved.
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