Pesto Deviled Eggs
Deviled eggs are a great carrier for all types flavors, like Parmesan cheese and pesto.
6 hard-cooked eggs
3 tablespoons grated Parmesan cheese
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.
Makes 6 servings.
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.
Nutritional Information Per Serving (1/6 of recipe): 93 calories, 6 gm total fat, 215 mg cholesterol, 112 mg sodium, 1 gm carbohydrate, 8 gm protein
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).