PREP TIME 20 minutes
COOKING TIME 12 minutes
CHILLING TIME 1 hour
6 lg eggs
1/3 c canned white kidney beans or butter beans rinsed and drained
1 1/2 Tbsp light mayonnaise
1/2 tsp mustard powder
1/4 tsp freshly ground black pepper
1/4 c finely chopped celery
1/4 c shredded carrots
1 Tbsp thinly sliced chives or scallions
Pinch of paprika on top
1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to low and simmer slowly 12 minutes. Cool under cold running water. Shell by tapping eggs against side of pan and gently removing shells.
2. Cut eggs lengthwise in half. Place 4 whole yolks in bowl of mimi food processor and discrad remaining two yolks. Add beans, mayonnaise, mustard and pepper. Blend mixture until smooth. Add celery, carrots, and chives. Process using pulses, just until vegetables are incorporated.
3. Spoon filling into hollows of whites, mounding to fill. Place egg halves on platter, cover with plastic, and refrigerate at 1 hour. (can be made up to one day in advance) Serve cold.
NUTRITIONAL INFORMATION PER SERVING:
100 cal, 7 g protein, 4 g carbs, 1 g sugar, 6 g fat, 2 g sat fat, 215 mg chol, 1 g fiber, 120 mg sodium
Here is a recipe that is just in time for the holidays because as we all know there are always, always healthy alternatives of some of the holiday constants. And just think any little corners that you can cut now, will show after the holidays. I love these deviled aggs because the vegetables give it a bit of a crunch, yet it is still creamy like those deviled eggs we all grew so much to love. If you really want to knock off the calories, I know you can find non fat mayo and that will lower the count even more. But remember dont tell the whole fam how healthy they are because they just may be a little hesitant to try if they think that they are too healthy!