4 medium eggs
2 teaspoons sweet or hot paprika
2 tablespoons low-fat mayonnaise
Salt and pepper to taste
1 teaspoon dried minced onion
Hot sauce to taste
2 teaspoons Dijon mustard
Directions:
Place the eggs in a small pot, cover with water, and bring to a boil over high heat. Cook for 18 minutes then remove from heat and drain. Run cold water over the eggs for 1-2 minutes until eggs are cool enough to handle. Peel the eggs and cut them into quarters. Place the eggs and all of the other ingredients in a food processor or mini-chopper and blend for 15 seconds until almost smooth. Add salt and pepper, and hot sauce to taste.
Nutrition Information:
Serving size: ¼ of mixture
Calories: 94.69
Fat: 5.84g
Protein: 6.6g
Carbohydrates: 3.81g
Fiber: 0.30g
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