Wine and Deviled Eggs
| Amt | Measure | Ingredient | Cal | Carb | Pro | Fat | GI |
|---|---|---|---|---|---|---|---|
| 4 | large | eggegg | 286 | 6 | 100 | 171 | 0 |
| 2 | large | egg whiteegg white | 34.3 | 2 | 29 | 1 | 0 |
| 2 | tablespoon | fat free mayonnaisefat free mayonnaise | 22.4 | 16 | 0 | 8 | 70 |
| 1 | teaspoon | yellow mustardyellow mustard | 3.4 | 1 | 1 | 2 | 0 |
| 1/4 | cup | skim milk plain yogurtskim milk plain yogurt | 34.3 | 19 | 14 | 1 | 36 |
| 1 | cup | white table winewhite table wine | 194 | 25 | 1 | 0 | 15 |
| Totals: 397 Calories | Balance: 17-37-46 | 574.4 | 69 | 145 | 183 | 36 | |
This recipe makes 2 (wine) cups and 8 deviled eggs
You should have the entire recipe.
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Active Time: 25 minutes
Total Time: 35 minutes
Start with whole eggs. Hard-boil eggs.
Cut eggs in half, throwing away the yolks of 1/3 of the eggs. Mix remaining yolks with yogurt, mayo, and mustard.
Fill the halved egg-whites with the yolk mixture, and serve with wine.
Cut eggs in half, throwing away the yolks of 1/3 of the eggs. Mix remaining yolks with yogurt, mayo, and mustard.
Fill the halved egg-whites with the yolk mixture, and serve with wine.
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