INGREDIENTS
6
hard-cooked eggs, peeled and sliced in half lengthwise
1
tablespoon reduced-fat sour cream
1
tablespoon low-fat mayonnaise
1
tablespoon low-fat (1%) cottage cheese
1
tablespoon minced fresh dill
or 1 teaspoon dried dill weed
1
tablespoon minced dill pickle
1
teaspoon Dijon mustard
1/8
teaspoon salt
1/8
teaspoon white pepper
Paprika for garnish
Dill sprigs for garnish (optional)
PREPARATION:
- Remove yolks from egg halves. Mash yolks with sour cream, mayonnaise, cottage cheese, dill, pickle, Dijon mustard, salt and pepper in small bowl.
- Fill egg halves with mixture, using teaspoon or piping bag fitted with large, plain tip. Garnish filled egg halves with paprika and dill sprigs, if desired.
This recipe appears in:
Vegetables
NUTRITIONAL INFORMATION:
Serving Size:
2 egg halves
Sodium
177 mg
Protein
7 g
Fiber
<1 g
Carbohydrate
1 g
Cholesterol
214 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
64 %
Calories
93
DIETARY EXCHANGE:
Fat
1/2
Meat
1
