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The 1500-Calorie-a-Day Cookbook
by Nancy Hughes
Yield: 16 deviled egg halves
Serves: 4 (4 egg halves per serving)


~ 8 large hard-boiled eggs, peeled and halved
~ 1/2 15.5-ounce can navy beans, rinsed and drained
~ 2 tablespoons light mayonnaise
~ 2 tablespoons fat-free sour cream
~ 1 to 2 tablespoons sweet pickle relish
~ 1/2 to 1 teaspoon prepared mustard
~ 8 drops hot pepper sauce or to taste
~ Paprika


Place four of the egg yolk halves in a blender or small food processor, discarding the remaining yolks. Add the beans, mayonnaise, sour cream, relish, mustard, and hot sauce; puree until smooth.

Spoon equal amounts of the egg mixture into each of the egg white halves; sprinkle evenly with paprika.

COOK'S NOTE: Having trouble with your eggs breaking while cooking?
Put the eggs in a saucepan, cover with cold water, and bring it to a boil.
Reduce the heat and simmer 10 minutes.
(Eggs break if you add them to hot water).

Calories 140; total fat 5g (saturated fat 1g); protein 12g; carbohydrates 11g; fiber 2g; cholesterol 110mg; sodium 370mg; vitamin A 4%; vitamin C 0%; calcium 4%; iron 6%


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