No Yolk Hummus Filled Deviled Eggs Recipes

NO-YOLK DEVILED EGGS

No-Yolk Deviled Eggs image

"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."

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

10 hard-boiled large eggs
3/4 cup mashed potatoes (prepared with fat-free milk and butter)
1 tablespoon fat-free mayonnaise
1 teaspoon prepared mustard
2 to 3 drops yellow food coloring, optional
Paprika

Steps:

Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. , In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 118mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

NO YOLK HUMMUS FILLED DEVILED EGGS

No Yolk Hummus Filled Deviled Eggs image

This is a delicious and lower fat/calorie alternative to traditional deviled eggs. Instead of filling the whites with yolks and mayo, these easy to prepare eggs are stuffed with hummus! Experiment with different flavoured hummus -- there are many commercial variaties available at most grocery stores, from garlic to roasted red pepper. Perfect as a quick, protein rich and healthful snack, or as a unique hors d'oeuvre. Kids love these too!

Provided by grumblebee

Categories Lunch/Snacks

Time 20m

Yield 12 halves, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 egg whites, hard boiled peeled and cut lengthwise
3/4 cup hummus, any flavour
parsley
paprika
slivered almonds
red pepper flakes

Steps:

Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!).
With a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows.
Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :).

NO YOLK DEVILED EGGS

No Yolk Deviled Eggs image

Deviled eggs without the yolks, using potato instead of yolks.

Provided by Steven D H

Categories Deviled Eggs

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

6 eggs
1 medium potato, peeled and diced
1 tablespoon sweet pickle relish
1 teaspoon sugar
1 tablespoon mayonnaise
1 teaspoon prepared yellow mustard, or to taste
1 pinch paprika, for garnish

Steps:

Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel.
Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain.
Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 3.9 g, Cholesterol 93.4 mg, Fat 3.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 52.5 mg, Sugar 0.7 g

NO-YOLK DEVILED EGGS

No-Yolk Deviled Eggs image

The unhealthy parts of deviled eggs are the yolks and the devilish amounts of fat-usually in the form of mayonnaise-that most recipes call for mixing into the yolks. These deviled eggs are yolkless. The traditional seasoned mashed yolks have been replaced with seasoned mashed sweet potatoes mixed with mustard. They look just like the real thing. No one will miss the yolks-or the fat and cholesterol, either.

Yield serves 6

Number Of Ingredients 9

Ingredients

6 large eggs
1 small sweet potato
1 medium shallot, chopped very fine
4 cornichons, chopped fine
1 tablespoon Dijon mustard
1 teaspoon smoked paprika, plus more for dusting
Dash of Tabasco sauce
Salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, chopped fine

Steps:

Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a full rolling boil over high heat. Then turn the heat down slightly and cook the eggs at a rapid simmer for 5 minutes. Remove the pan from the heat and allow the eggs to sit in the hot water for 8 minutes. Drain the eggs and cover them with ice water. When the eggs have cooled, peel them and cut them in half; discard the yolks.
To make the filling, prick the skin of the sweet potato with a fork. Microwave it on high until it is tender, about 6 minutes, turning it once during cooking if you don't have a turntable. When the potato has cooled slightly, cut it in half and scoop the flesh into a medium bowl. Mash the sweet potato with a fork or potato masher until it is smooth. When the sweet potato has cooled completely, stir in the shallot, cornichons, mustard, 1 teaspoon smoked paprika, and Tabasco sauce. Season with salt and pepper to taste.
Spoon the sweet potato mixture into a pastry bag. (If you don't have a pastry bag, you can use a resealable plastic bag with one corner snipped off.) Pipe a mound of filling into each egg half. Place the eggs in the refrigerator, covering them very loosely with plastic wrap, and chill until cold.
Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.
Fat: 18.6g (before), 0g (after)
Calories: 231 (before), 65 (after)
Protein: 4g
Carbohydrates: 11g
Cholesterol: 0mg
Fiber: 1g
Sodium: 333mg

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