Tomato deviled eggs

Yield: 48 servings

Measure Ingredient
24 \N Hard-cooked eggs
½ cup Mayonnaise
1 \N Plum tomatoes - (to 2); peeled, seeded,
\N \N And chopped
1 tablespoon Tomato paste
½ teaspoon Curry powder
\N \N Salt
\N \N Freshly-ground black pepper

Cut eggs in half. Place yolks in food processor with mayonnaise, tomato, tomato paste, curry powder and salt and pepper. Fill egg white halves with filling.

Makes 48.

Per serving: 92 calories; 6 g protein; 1 g carbohydrates; 7 g fat; 214 mg cholesterol; 76 mg sodium. Calories from fat: 68 percent.

Source: "Contra Costa Times - 04-08-1998" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1995 - Clarkson Potter" Per serving: 17 Calories (kcal); 2g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from "The Martha Stewart Cookbook" by Martha Stewart Converted by MM_Buster v2.0n.

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