no yolk deviled egg recipe???

[Susan]

Does anyone have a recipe for deviled eggs without the egg yolks? Thanks!

~~Susan~~

[lorilei]

Here's one:

ANGELED EGGS
1-1/2 cups liquid egg substitute
1 teaspoon sugar
1/4 cup fat free mayonnaise
4 teaspoons cider vinegar
2 tablespoons brown mustard
12 hard cooked eggs, peeled, cut in half lengthwise (remove and discard yolks)
1/8 teaspoon white pepper
Paprika for garnish

Cook the liquid egg substitute as though you were making scrambled eggs. Allow the eggs to cool. Combine the scrambled eggs with the salad dressing, mustard, salt, pepper, sugar and vinegar. Blend in a blender or with an electric mixer until smooth. Cover the mixture and refrigerate for at least one hour.

Prepare hard cooked eggs. Run cold water over eggs after cooking to prevent greenish coloration. Cut eggs in half lengthwise and remove yolks. Fill a pastry tube with chilled filling. Fill each egg half with filling and garnish with paprika. Chill until serving time.

Serves 24.
PER SERVING: CALORIES: 24 (0% from fat) FAT: 0.1g (SAT 0g)CHOL: 0.2mg
FIBER: 0g SODIUM: 110mg
DIABETIC EXCHANGE: 1/2 lean meat

[lorilei]

If you would be willing to use a few yolks (for flavor), you could also use a regular devilled eggs recipe, cut the number of yolks in half and substitute silken tofu for the other yolks. Usually about 1/2 a block of tofu works for a dozen eggs.

You do have to play with the recipe a bit when you do this to even out the flavors, but it's well worth it -- yummy too!!

[Deanna]

Lorilei, I never got up the nerve...and subsequently deleted the recipe from my files! I learned at Easter (if you were around this bulletin board you saw my post for Deviled Egg recipes) not to mess with Deviled Eggs. All the fancy ones with capers, black olives, etc. Sat on the plate or people took a bite and threw the rest away. Lesson learned!

[Deanna]

Lorilei, I never got up the nerve...and subsequently deleted the recipe from my files! I learned at Easter (if you were around this bulletin board you saw my post for Deviled Egg recipes) not to mess with Deviled Eggs. All the fancy ones with capers, black olives, etc. Sat on the plate or people took a bite and threw the rest away. Lesson learned!

Dang! There's that silly double post again...sure wish our Moderators would allow us to delete them! =^..^=

[This message has been edited by Deanna (edited 06-27-2000).]

[Deanna]

Okay Lorilei! I found it. And I DARE YOU to try it!! =^..^=

This recipe is from Prevention's website.

Dare-Deviled Eggs
********************************************
Calories: 44
Fat: 0.6 g. (12% of calories)
Fiber: 1.4 g.
Protein: 3.3 g.
Carb.: 6 g.
Cholesterol: 0
Sodium: 188 mg.
********************************************
6 hard-boiled eggs
1 tspn sugar
1 tbsp white vinegar
1 can (16-oz) chickpeas, rinsed and drained
2 tbsp nonfat mayonnaise
2 tbsp nonfat sour cream
2 tbsp yellow mustard
1/4 tspn ground red pepper
2 tbsp minced green onion
1 whole clove (or 1/4 tspn ground)
*paprika (optional)

Remove shells from eggs. Halve eggs lengthwise; remove and discard the yolks.

In a small bowl, dissolve sugar in vinegar. Rinse the chickpeas and drain thoroughly. In the bowl of a food processor combine chickpeas, sugar mixture, mayonnaise, sour cream, mustard, pepper, onions and clove. Blend until smooth.

Fill a fluted pastry bag with chickpea mixture and pipe into egg-white halves (mixture can be inserted with a teaspoon if a pastry bag is unavailable). Sprinkle with paprika, if desired, and refrigerate until ready to use.

Serves 12.

[Beth]

I copied the recipe for angeled eggs, but I usually only make deviled eggs once a year or so anyway -- to use up those hard cooked eggs the kids have to decorate. How bad can that one or two egg yolks be? Anyway, I might try substiuting something for part of the egg yolks, maybe even a different filling all together, but I can't imagine garbanzos. I don't even put them in my bean salads. And sorry, I don't recall ever seeing one with cottage cheese.

[Deanna]

If you can believe it, I once saw a recipe for Deviled Eggs where you used Garbanzo beans in place of the yolk for the filling!

[lorilei]

Originally posted by Deanna:
If you can believe it, I once saw a recipe for Deviled Eggs where you used Garbanzo beans in place of the yolk for the filling!

Interesting -- I can't picture the texture being very pleasant unless you pureed it to death... Did you ever try it??

[Susan]

Thanks for the responses! I am actually looking for this for my mom who says she had (but has lost) a recipe that substituted cottage cheese for the egg yolks. Is that a recipe anyone has?

~~Susan~~

[Cindy Armstrong]

Here's another recipe to add to your "yolkless" devilled eggs.

6 large eggs
1 large potato(peeled,cooked,drained,cooled)
2 tsp skim milk
3 Tbsp light Miricle Whip
1 tsp mustard
1/4 tsp onion powder or finely chopped green onion
few drops worcestershire sauce
salt& pepper to taste

With mixer, blend potatoes and milk until smooth. Add add the remaining ingrdients. Adjust seasonings. Cut eggs, discard yolks and pipe in potatoe mixture. Garnish with parsley/or paprika.

[Susan]

Here's the one with cottage cheese! My mom found it at last.

6 hard-boiled eggs
1/4 cup uncreamed cottage cheese
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1 teaspoon lemon juice
Paprika, to taste
Peel the eggs and cut them in half lengthwise. Scoop out the yolks and
discard. Mash the cottage cheese with a fork or press through a sieve. Add the
mustard, curry,and the lemon juice; mix well. Spoon the mixture into the
cavities of the hard-boiled egg whites and swirl the filling into decorative
peaks. Dust the filling with paprika. Chill the eggs until they are ready to
serve. Serves 6