No Yolk Deviled Eggs Recipes

NO-YOLK DEVILED EGGS

Steps:

• 1. Spoon cottage cheese onto several layers of paper towels. spread to 1/2" thickness. Cover with additional paper towels. Let stand 5 minutes. Scrape cottage cheese from paper towels using a rubber spatula.
• 2. place cottage cheese "curds" and next 4 ingredients in a food processor and process until smooth.
• 3. Peel eggs, cut in half and set yolks aside for another use or discard.
• 4. Spoon or pipe cottage cheese mixture into egg halfs, distributing evenly until all is used up.
• 5. place filled eggs on a platter and sprinkle with paprika.
• 6. Calories : 17 Fat 0.1 g carbs : 0.9 g cholesterol : 0 Sodium : 83 mg

NO YOLK DEVILED EGGS

Steps:

• Slice eggs in half lengthwise;remove yolks and discard (or save for another use).
• Set whites aside.
• Mix potatoes, mayonnaise, mustard, garlic salt, and color.
• Mix well.
• Spoon or pipe onto whites.
• Sprinkle with paprika.
• Chill.

NO-YOLK DEVILED EGGS

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.

CREAMY DEVILED EGGS

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
• Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
• Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

NO-YOLK DEVILED EGGS

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

NO YOLK HUMMUS FILLED DEVILED EGGS

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! :).