Pesto Deviled Eggs

Course : Appetizers
Serves: 1
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6 Large hard-cooked eggs -- halved lengthwise
3 Tablespoons grated parmesan cheese
2 Tablespoons plain low-fat yogurt
1 Tablespoon minced fresh basil or 1 teaspoon dried -- crushed
1 bunch basil leaves
1/2 Teaspoon garlic powder

Preparation / Directions:

Remove the yolks and set the whites aside. Mash the yolks with a fork. Stir the cheese, yogurt, basil and garlic powder until well blended. Fill the egg whites, using about 1 tablespoon yolk mixture for each. (Or put the yolks and seasonings in a 1-quart plastic food-storage bag. Press out the air, seal the bag and knead until the ingredients are well blended. Push the kneaded mixture toward a corner of the bag and snip off about 1/2 inch from corner of bag. Squeezing the bag gently, fill the whites with yolk mixture.) Chill to blend flavors. 6 servings.


Nutritional Information:

92 Calories (kcal); 5g Total Fat; (48% calories from fat); 8g Protein; 4g Carbohydrate; 14mg Cholesterol; 301mg Sodium

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