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Obesity Discussion · 07-31-07, 06:47 AM

SUN-DRIED TOMATO DEVILED EGGS

Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:20:00

Calories: 123
Fat: 9 grams
Protein: 7 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
1 dozen large eggs
2 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
2 teaspoons sun-dried tomato paste or 2 teaspoons sundried
tomatoes in oil, very finely minced
2 teaspoons shallots, minced
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
Salt and pepper
1. Place eggs in a saucepan in a single layer with water to
cover by 1 inch. Bring to a boil; cover, remove from heat
and let stand 20 minutes. Place unpeeled eggs in
refrigerator and let cool for 30 minutes before peeling
and halving eggs lengthwise. Set aside white halves on
a plate and transfer yolks to a medium mixing bowl.
2. Mash yolks with mayonnaise, sour cream, tomato paste,
shallots, mustard, hot pepper sauce, salt and pepper to
taste. Spoon filling into egg halves evenly, mounding
slightly. Store refrigerated in an airtight container.
This lightly spicy variation of deviled eggs makes the perfect
passed hors doeuvre or high-protein snack.

07-31-07, 06:47 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Sun-Dried Tomato Deviled Eggs SUN-DRIED TOMATO DEVILED EGGS Servings: 10 Prep time: 0:20:00 Bake/Cook time: 0:20:00 Calories: 123 Fat: 9 grams Protein: 7 grams Carbohydrates: 1 grams Fiber: 0 grams Net Carbs: 1 grams 1 dozen large eggs 2 1/2 tablespoons mayonnaise 1 1/2 tablespoons sour cream 2 teaspoons sun-dried tomato paste or 2 teaspoons sundried tomatoes in oil, very finely minced 2 teaspoons shallots, minced 1 teaspoon Dijon mustard 1/4 teaspoon hot pepper sauce Salt and pepper 1. Place eggs in a saucepan in a single layer with water to cover by 1 inch. Bring to a boil; cover, remove from heat and let stand 20 minutes. Place unpeeled eggs in refrigerator and let cool for 30 minutes before peeling and halving eggs lengthwise. Set aside white halves on a plate and transfer yolks to a medium mixing bowl. 2. Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste. Spoon filling into egg halves evenly, mounding slightly. Store refrigerated in an airtight container. This lightly spicy variation of deviled eggs makes the perfect passed hors doeuvre or high-protein snack. Atkins - Sun-Dried Tomato Deviled Eggs Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________