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Photo of Fish 'deviled' eggs by Danielle Zaslavsky by WW

Fish 'deviled' eggs by Danielle Zaslavsky

0
Points® value
Total Time
10 min
Prep
10 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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