Devil Eggs Weight Watchers Style

Devil eggs, Weight Watchers style, have a unique taste with unique ingredients. They are not your mama's devil eggs. Mama's devil eggs are smooth, creamy and flavorful. Let's face it, mama's devil eggs are down right fating with the addition of Mayo or Miracle Whip and in some recipes, both. Weight Watcher's devil eggs have eliminated the fat while incorporating texture and flavor from fresh veggies, which may take some getting use to.The addition of the veggies does add an interesting texture not of the norm and one could grow to love over time.

Since eliminating salt is a priority, the next time I prepare the recipe, I plan to finely chop three or four olives to add and eliminate the  one forth teaspoon of salt. Using a food processor to chop the veggies made the veggies finer and less chewy.If you are going to add veggies to your devil eggs, you might as well add veggies that you love, so feel free to change it up, but keep them finely chopped.

There are a few devil egg recipes on the weight watchers's site but only one will read with fat-free sour cream, deli style mustard and veggies (chopped celery, sliced carrots and thinly sliced scallions).

The recipe that follows is curdosty of  weightwatchers.com.

Ingridients:

8 large eggs

1/4 c celery, finely chopped

1/4 c carrots, shredded

2 Tbsp scallions, thinly sliced

2 Tbsp fat-free sour cream

1 Tbsp light mayonnaise (Best Foods)

2 tsp mustard, deli-style

1 tsp apple cider vinegar

1/4 tsp table salt

1/4 tsp black pepper, ground

Place the eggs in a saucepan large enough to hold them in a single layer; add enough cold water to cover. Bring to a boil over medium-high heat; reduce the heat and cook at a bare simmer, 12 minutes. Rinse under cold water and, when cool enough to handle, remove the shells.

Halve the eggs lengthwise. Place 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 of the egg white halves and add to the bowl; mash well with a fork. Add the celery, carrot, scallion, sour cream, mayonnaise, mustard, vinegar, salt, and pepper; blend with a fork.

Spoon the filling into the hollows of the remaining 12 halves of whites, mounding to fill. Place on a platter, cover with plastic, and refrigerate at least 1 hour. Serve cold. Yields 2 stuffed egg halves per serving. Enjoy!