6 Large Eggs
3 T Reduced Fat Mayo
¼ cup Cauliflower or Butternut Squash Puree
1/8 t Salt
Place the eggs in a saucepan and add cold water to cover. Set the saucepan over high heat, cover, and bring the water to a boil. Immediately remove the pan from the heat and let stand, still covered, for exactly 15 minutes. Drain the eggs, cool under cold running water, and peel.
Cut eggs in half lengthwise and remove the yolks. Put three of the yolks in a bowl and discard the rest or save.
Add the mayonnaise, vegetable puree, and salt, and mash together with a fork.
Fill each egg half with the yolk mixture.
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