Deviled Eggs A La Idaho® Potatoes
Yield: 8 servings (3 halves per serving)
Calories: 150
Sodium: 360 mg
Fat: 9 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 165 mg
Ingredients:
- 2 medium Idaho® potatoes, scrubbed and pierced
- 12 hard boiled eggs, shells removed and halved lengthwise
- 1/2 cup light mayonnaise
- 1/3 cup 2% milk
- 3 tablespoons prepared mustard
- 2 teaspoons sugar
- 1/4 teaspoon salt
- Paprika to garnish
Directions:
- Wrap each potato individually in a paper towel and place in microwave about 1/2-inch apart. Microwave on high setting 5 - 6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.
- Place 12 egg yolk halves in large bowl (see note below). Place all of the egg white halves on a large serving plate.
- Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.
- Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving.
- Sprinkle with paprika and serve chilled.