Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 10 \N | Egg whites; whole |
| 1 large | Potato; boiled, mashed |
| 2 tablespoons | Nonfat sour cream |
| 2 tablespoons | Skim milk |
| 1 teaspoon | Prepared horseradish |
| \N \N | Salt and pepper; to taste |
| 1 tablespoon | Mayonnaise; imitation, no cholesterol, nonfat |
| 1 teaspoon | Mustard |
| 2 drops | Yellow food coloring; optional |
| \N \N | Paprika |
Boil 10 eggs. Slice eggs in half lengthwise; remove yolks and discard (or give to your dog or cat). Set whites aside. In a small bowl, prepare mashed potatoes by mashing together boiled potato, sour cream, skim milk, horseradish, and salt and pepper. Add mayonnaise, mustard, and food coloring (if desired) to mashed potato mixture. Mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
NOTES : Original recipe did not give ingredients for mashed potatoes. For a different flavor, you could add 1 or 2 tablespoons of sweet pickle relish to the mashed potatoes. Weight Watchers points per serving: 1"This lighter recipe still provides traditional deviled egg flavor and appearance," conveys Dottie Burton of Cincinnati, Ohio. "A mashed-potato mixture magically replaces the yolk filling." Recipe by: Taste of Home Magazine, April/May 1999 Posted to fatfree digest by "bwatson@..." <bwatson@...> on Mar 31, 1999, converted by MM_Buster v2.0l.