Go Green Deviled Eggs

Go Green Deviled Eggs

Prep Time: 13 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 24 deviled egg halves

Serving Size: 2 halves (1 whole egg)

 

Gather

1 dozen hard boiled eggs 12 spears of fresh asparagus, bottoms trimmed 3 tablespoons of fat free or lowfat mayonnaise 3 tablespoons of plain greek yogurt 1 teaspoon fresh lemon juice ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon finely chopped basil 2 tablespoons finely chopped chives

Step by step

1. Bring 4 cups of salted water to a boil, then add the asparagus and blanch for 30 seconds. Remove the asparagus and plunge into a bowl of ice water to stop the cooking process.
2. Drain well.
3. Cut off the tips, about an inch long, and then slice them lengthwise.
4. Save the tips for the garnish on top of the eggs.
5. Chop the remaining stems and place them into a food processor with the fat free mayo, greek yogurt, lemon juice and salt and pepper.
6. Puree until smooth.
7. Remove the shells from the hard boiled eggs and slice in half.
8. With a spoon remove the yolks and place them in a small bowl.
9. Set the empty white halves of the eggs on a platter and set in the refrigerator.
10. Mash the yolks with a for****il smooth.
11. Add the pureed asparagus mixture and mix until smooth.
12. Stir in the basil and chives (keep 1 tablespoon of the chives for garnish). Season with salt and pepper to taste.
13. Spoon the asparagus mixture into a pastry bag with a large tip.
14. Fill each egg half with the mixture. (You can use a spoon if you don’t want to bother with the pastry bag).
15. Top each egg with an asparagus spear tip and sprinkle on the remaining chopped chives.
16. Sprinkle with pepper and serve.

Nutrition

WW PP 3; Calories 107; Total Fat 6.7g; Saturated Fat 1.8g; Trans Fat 0.0g; Cholesterol 187mg; Sodium 195mg; Total Carbohydrates 4.1g; Dietary Fiber 1.2g; Sugars 1.8g; Protein 8.1g

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