Devilish Eggs
Per ServingDevilish Eggs |
||
|---|---|---|
| Makes: 24 | ||
| Serving Size: half an egg | ||
| Calories | 45 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 2 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 105 | mg |
| Sodium | 70 | mg |
| Protein | 3 | g |
| Choices: Fat 1 | ||
- Makes: 24
- Serving Size: half an egg
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
Ingredients
| 12 | large | eggs |
| 1/2 | cup | nonfat mayonnaise |
| 2 | tsp. | dried oregano |
| 1/4 | tsp. | garlic powder |
| 4 | Tbsp. | no-salt-added ketchup |
| Chopped parsley for garnish |
Directions
- Place the eggs in a large pot of water and bring to a boil. Remove from the heat, cover, and let stand for 15 minutes. Plunge the eggs into a bowl of ice water. When the eggs are cooled, gently remove and peel the shell. Slice each egg in half.
- Place the whites cut side up on a platter, remove the yolks, and place yolks in a bowl. Add the remaining ingredients except the parsley to the bowl, and mash well.
- Fill each of the egg white halves with the egg yolk mixture. Sprinkle parsley over the top of each egg. Cover and refrigerate for 1 hour before serving.
