Devilled
Eggs (dairy)
makes 24 pieces
1 dozen hard cooked eggs
1 1/4 cups tuna salad
1 rounded tablespoon horseradish cream sauce
salt and white pepper to taste
dill fronds to garnish
Cut eggs in half and remove yolks. Place in a bowl and
mash with a fork. Add the tuna salad and horseradish cream
sauce. Mix well to combine. Season to taste with salt and
pepper. Fill each egg white cavity with a rounded tablespoon
mixture. Garnish with a small dill frond and arrange on a
platter. Insert six toothpicks around, cover with plastic
wrap and refrigerate.
Tip: The toothpicks prevent the plastic wrap sticking to
surface of eggs and cakes.
Approx. nutrients per piece: calories – 57 protein –
5g carbohydrates – 1g
fat – 3g cholesterol – 108mg sodium – 78mg
