Guilt- and Yoke-Free Curried Deviled Eggs

• 6 hard-boiled egg whites (hard boil 6 eggs, reserve yolks for another use)
• 4 ounces Egg Beaters egg substitute (I used the latter) or 4 ounces pasteurized liquid egg-whites (I used the latter)
• 14 teaspoon Mrs. Dash tomato basil garlic seasoning
• 14 teaspoon onion powder
• 4 tablespoons low-fat mayonnaise (more if you like a thinner mixture)
• 1 teaspoon patak's mild curry paste
• 1 teaspoon lemon juice
• paprika, to garnish
• chopped cilantro, to garnish

1. Pour Egg Beaters or liquid egg whites into a non-stick skillet, season with onion powder and Mrs.
2. Dash seasoning and cook over medium heat until whites are set, about 10 minutes.
3. Remove from pan and roughly chop in food processor.
4. Combine mayonnaise, curry paste and lemon juice and stir until well-blended.
5. Add to the chopped egg whites and process until smooth.
6. Spoon mixture into a sandwich-sized zip lock baggie, remove as much air as possible and seal the top.
7. Cut a 1/2-inch sized corner from the bottom of the baggie to use as a pastry bag.
8. You could also make a cone out of waxed paper and snip the bottom tip of that, but this is my favorite method.
9. Squeeze portions of "yoke" mixture into hard-boiled egg white halves.
10. Garnish with paprika and chopped cilantro.

egg whites, egg beaters, tomato basil garlic, onion powder, lowfat mayonnaise, curry, lemon juice, paprika, cilantro

Taken from www.food.com/recipe/guilt-and-yoke-free-curried-deviled-eggs-345298 (may not work)