Makeover Deviled Eggs
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Reviews
Fat Free Mayonnaise and Reduced Fat Sour Cream weren’t even available in the 1950’s and in the 1950’s NO ONE would have removed 1/2 the egg yolks which BTW are actually not bad for you. With these modifications the result does not taste like the Deviled Eggs I remember when I was young!!! Why not substitute imitation bread crumbs to!!! Keeping up with 21st century research and wisdom, the full fat products are actually better for you than the reduced fat versions that are loaded with High Fructose Corn Syrup or GMO Sugar (unless it states cane sugar, sugar today is GMO Beet Sugar which is also contaminated with Monsanto’s Roundup/Glyphosate) and artificial toxic flavorings and other chemicals which are much worse for you that the fat that has been removed.!!!
Sounds good, I'm on a no / low fat diet and love deviled eggs.
Editor’s comment about stuffing for a turkey doesn’t make sense!
Egg yolks are better for you than bread crumbs
Not intrigued by the addition of olives but am very impressed with the addition of a bit of bread crumbs.
Dddd
Very good makeover recipe. If you love deviled eggs but are trying to cut back on fat and calories, this is the recipe to use.