12 large eggs, hard-boiled and peeled
1/4 cup Hellmann's Mayonnaise Dressing
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 slices TURKEY bacon, cooked and crumbled (reduced-fat bacon also works)
1/4 cup sliced green onion
Slice the eggs in half, lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork and add the following ingredients: sour cream, cheese, mayo, salt and pepper. Stir until you have a nice, smooth mixture.
Fill the egg whites evenly with the yolk mixture. Top evenly with the crumbled bacon and green onion. Serve immediately.
If you need to, the eggs can be refrigerated for one day, after filling with yolk mixture. Add the topping just before serving.
Like I said, you have to throw out all you know about deviled eggs. These don't taste like the traditional version, mainly because there is no mustard added to the mixture. Needless to say, they are still delicious. This recipe is worth trying. If you are married to the idea that deviled eggs need to have that "hint of mustard" taste, then you will be disappointed. If you are ready to step outside the
Other than the typical 5 grams of fat per egg, this recipe manages to strip almost all fat away by using the trimmed down versions of cheese, mayo and sour cream. The little bit of bacon on top is nothin'! It's so minimal, I would say to just go ahead and use the real thing. Permission to splurge has been granted!
NUTRITION FACTS (per serving): 72 calories; 4.6g fat; 1.4g carbohydrate; 6.3g protein; 0g fiber
This recipe can be found on page 56 of Paula Deen's Magazine; Cooking with Paula Deen - January/February 2010 Issue