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

Fish 'deviled' eggs by Danielle Zaslavsky

0
Points®
Total Time
10 min
Prep
10 min
Serves
1
Difficulty
Easy

Ingredients

Cooked sole

2 oz, or other white fish, steamed

Hard boiled egg

2 item(s), large

Plain fat free Greek yogurt

2 Tbsp

Dijon mustard

2 Tbsp

Tabasco Pepper Sauce, Chipotle

1 tbsp

Table salt

1 pinch(es)

Cherry tomatoes

1 medium, cut into 4 slices

Black pepper

1 pinch(es), optional

Instructions

  1. Peel the eggs and cut them in half lengthwise. Remove the yolks and set the egg whites aside.
  2. Add the fish, egg yolks, yogurt, mustard, hot sauce, and salt to a small food processor or blender, and pulse until blended (or finely chop and mash by hand).
  3. Evenly spoon the fish mixture into the egg white halves. Garnish each with a slice of tomato and optional pepper.
  4. Serving size: 4-topped egg halves

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