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Deviled Yam Eggs

Deviled Yam Eggs

Calories 28 (2% from fat)
Fat .06 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 51 mg.
Carb. 4.6 gram
Fiber .6 gram
Sugar .5 gram
Sugar Alcohol 0 gram
Protein 2 gram


12 large eggs

1 Tbsp. white wine vinegar

1 tsp. salt

1 large (12 oz.) yam

1.5 oz. fresh spinach

1 Tbsp. chopped green onions

4 Tbsp. fat free mayonnaise
(We used Miracle Whip)

1/4 tsp. Tabasco sauce

1/2 tsp. lemon juice

1 tsp. paprika

1. Place eggs in a pot of cold water with the vinegar and salt. Bring the water to a boil. Once the water is boiling, the eggs should cook for another 5-7 minutes until the yolks are hard. (If you have an egg timer, place it in the pot with the eggs and it'll show if they're done or not.) When eggs are done, drain the pot, rinse them off and put them in the refrigerator for 10 minutes.

2. Skin the yam and place it on a napkin in the microwave for 4-6 minutes, until it's soft and mushy. Chop up spinach and green onions.

3. Heat a non-stick pan over medium heat, then coat with fat-free buttery cooking spray. Add the spinach, green onions and cook for approximately 1 minute until spinach is wilted. Take it out of the pan and put it into a mixing bowl.

4. Add mayonnaise, Tabasco and lemon juice in the bowl. Combine thoroughly, mashing all the ingredients together. This is the yam stuffing.

5. Take the eggs out of the refrigerator and cut them in half lengthwise. Remove the yolks and discard. Place 1 Tbsp. of the yam stuffing into each egg half, then dust a little paprika over the top.

6. Cover the serving plate with plastic wrap and chill in the refrigerator for about 30 minutes. They're ready to serve.

Yield: 24 Deviled Yam Egg Halves

Deviled Yam Eggs 

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