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How to Make No Yolk Deviled Eggs - A Step-by-Step Guide

Deviled eggs are a classic appetizer that is perfect for any gathering or event. The creamy, tangy filling and the smooth, tender egg whites make for a delicious bite-sized treat that everyone loves. This recipe for "No Yolk Deviled Eggs" is a twist on the traditional recipe, as it uses avocado instead of the traditional egg yolks, making it a healthier alternative.

Avocado is not only a delicious and creamy substitute for egg yolks, but it also adds a boost of nutrition to the dish. ...

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Ingredients

  • 6 eggs
  • 1 medium potato, peeled and diced
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon sugar
  • 1 tablespoon mayonnaise
  • 1 teaspoon prepared yellow mustard, or to taste
  • 1 pinch paprika, for garnish

Information

  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Servings: 12
  • Yield: 12 servings

  • Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel.
  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain.
  • Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve.

    • Nutrition

    60 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 93mg
    • Sodium: 53mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 15mg
    • Iron: 1mg
    • Potassium: 88mg

    Categories

    Classic recipes
    Spicy recipes
    Creamy recipes
    Mediterranean recipes
    Bacon recipes