Guilt- And Yoke-free Curried Deviled Eggs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 6 hard-boiled egg whites (hard boil 6 eggs, reserve yolks for another use)
• 4 ounces egg beaters egg substitute (i used the latter) or 4 ounces pasteurized liquid egg-whites (i used the latter)
• 1/4 teaspoon mrs. dash tomato basil garlic seasoning
• 1/4 teaspoon onion powder
• 4 tablespoons low-fat mayonnaise (more if you like a thinner mixture)
• 1 teaspoon patak's mild curry paste
• 1 teaspoon lemon juice
• paprika, to garnish
• chopped cilantro, to garnish

Recipe

• 1 pour egg beaters or liquid egg whites into a non-stick skillet, season with onion powder and mrs. dash seasoning and cook over medium heat until whites are set, about 10 minutes.
• 2 remove from pan and roughly chop in food processor.
• 3 combine mayonnaise, curry paste and lemon juice and stir until well-blended. add to the chopped egg whites and process until smooth.
• 4 spoon mixture into a sandwich-sized zip lock baggie, remove as much air as possible and seal the top. cut a 1/2-inch sized corner from the bottom of the baggie to use as a pastry bag. you could also make a cone out of waxed paper and snip the bottom tip of that, but this is my favorite method.
• 5 squeeze portions of "yoke" mixture into hard-boiled egg halves. garnish with paprika and chopped cilantro.