Pesto Deviled Eggs

Yield: 6 servings

Ingredients

• 6 hard-cooked eggs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons plain low fat yogurt
• 1 teaspoon basil leaves, crushed
• 1/2 teaspoon garlic powder

Instructions

1. Cut eggs in half lengthwise. Remove yolks and set whites aside.
2. Mash yolks with fork. Stir in remaining ingredients until well blended.
3. Refill whites, using about 1 tablespoon yolk mixture for each egg half.
4. Chill to blend flavors.

Notes

Quick-and-easy method: Cut eggs in half lengthwise. Remove yolks and place in a 1 quart plastic food storage bag. Set whites aside. Add remaining ingredients. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended. Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently from the top, fill reserved whites with yolk mixture. Chill to blend flavors.

Nutrition

Per serving of 1/6 recipe: 93 calories, 6gm total fat, 215mg cholesterol, 112mg sodium, 1gm carbohydrate, 8gm protein

Attribution

Recipe and photo used with permission from: American Egg Board and Egg Nutrition Center