The ingredients in Kraft mayo isn't exactly a health-food! The ingredients are hideous...soybean oil is a rancid oil already full of free radicals AND it is made from Mansanto's GMO "Round Up Ready" seeds. So unless you don't mind a little ROUND UP festering around in your stomach, I suggest making your own OR buying Spectrum Organic Mayo. No wonder why I see so many chronic stomach and intestinal issues. Round Up is found in non-organic soybeans and corn products: think chips, salad dressings, roasted nuts, cereals...YIKES!
Ingredients: Water, Soybean Oil, Vinegar, Modified Food Starch, Sugar, Maltodextrin, Eggs, contains Less Than 2% of Salt, Enzyme Modified Egg Yolk, Mustard Flour, Lactic Acid (Ingredient Not Normally Found in Mayonnaise)Potassium Sorbate (Ingredient Not Normally Found in Mayonnaise)Calcium Disodium EDTA as Preservatives, Phosphoric Acid (Ingredient Not Normally Found in Mayonnaise)Dried Onions, Dried Garlic, Natural Flavor, Beta Carotene
These are an awesome appetizer to make ahead for an upcoming party. I made the "puffs" a week ahead and I stored in the freezer. I also made the filling a day ahead and kept in the fridge until just before serving.
"Puffs":
3 eggs, separated
1/2 tsp cream of tartar
3 ounces Sour Cream or cream cheese
1/2 cup unflavored whey protein or egg white protein
Preheat oven to 375 degrees. Separate the eggs and reserve the yolks for another recipe (creme brule anyone?). In a large bowl, whip egg whites and cream of tartar until VERY stiff. Then add the whey. Using a spatula, gradually fold the sour cream into the egg white mixture, being careful not to break down the whites. Place round balls of dough onto a GREASED baking sheet (or a mini muffin tin works great). Bake at 375 degrees for 10 minutes. Keep oven shut, and leave the puffs in there for another 5 minutes or until cool. Makes 24 puffs.
Filling:
8 eggs
1 TBS homemade mayo OR Spectrum Organic Mayo
2 TBS Dijon-style mustard
1 tsp dried dill weed
1 tsp paprika
Celtic sea salt and pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, and salt and pepper. Mash well with a fork or wooden spoon. Makes 4 servings. Per serving = 183 calories, 2.9 carbs, 0.5g fiber
NUTRITIONAL COMPARISON (per puff)
Traditional Cream Puffs = 47 calories, 7 carbs, trace fiber
"Healthified" Cream Puffs = 21 calories, trace carbs, 0 fiber, 2.3g protein
