SALMON DEVILED EGGS

     Protein packed, low in fat and cholesterol, these delicious deviled eggs were a huge surprise!  We couldn’t believe how good they were.  Normally when I see low fat and low cholesterol, I can’t avoid it fast enough, but the Salmon adds so much flavor, you truly won’t miss a thing!  So, let me see.  Super inexpensive, healthy, lightning fast to make, not your everyday deviled eggs, and really, really good.  Sounds like a win win.  Wait until you set a platter of these out at your next get together.

INGREDIENTS:

5 large hard boiled eggs

1 foil package Pink Salmon (2.5 oz)

1 TBSP mayo

1 ½ TBSP cream cheese

1+ tsp fresh lemon juice

1 tsp Dijon Mustard

2 TBSP celery plus more for garnish

A few dashes each of Salt and Pepper

Garnish:  Chives or Green Onions, Dill weed and Paprika

PREPARATION:

Peel eggs, and rinse to remove all traces of shells.  Cut in half, and remove the yolks.  (You can use the yolks for something else, but to keep this recipe very low in cholesterol, I didn’t use any in this recipe.)

In a small chopper, add Salmon, mayo, cream cheese, lemon juice, mustard, celery, and a little salt and pepper.  Blend or chop until it’s the consistency you want and fill eggs.  Garnish with extra chopped celery, dill weed and paprika.

Only 5 mg cholesterol in the entire package of Salmon, so each half egg will be only 2 ½ mg of cholesterol.  The cream cheese adds 5.83 mg cholesterol, and mayo adds another 2 mg.  So, according to my calculations, each half egg contains only 10.33 mg cholesterol.

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By Tika for CHEW WANNA EAT? © 2017