Fish 'deviled' eggs by Danielle Zaslavsky
0
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Ingredients
Cooked fillet of sole
2 oz, or other white fish, finely chopped
Plain fat free Greek yogurt
2 tbsp(s)
Dijon mustard
2 tbsp(s)
Tabasco Chipotle pepper sauce
1 tbsp(s)
Table salt
1 pinch(es)
Hard boiled egg
2 large
Cherry tomatoes
2 small, cut into 4 slices
Black pepper
1 pinch(es), optional
Instructions
1
Peel the eggs and cut them in half lengthwise. Remove the yolks to a small bowl and set the whites aside. Using a fork, mash the yolks until smooth. Add the fish, yogurt, mustard, hot sauce, and salt to the yolks and stir until well combined.
2
Set the egg whites on a plate. Evenly spoon the yolk mixture into the egg whites. Garnish each with a slice of tomato and optional pepper.
3
Serving size: 4-filled egg halves
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