Spicy Stuffed Eggs

Here is a version of deviled eggs that dispenses with most of the cholesterol-laden egg yolks.

6 Hard-cooked large eggs
1 Green onion, including top, chopped fine
1 tbsp Reduced-calorie mayonnaise
1 tbsp Minced parsley
2 Sweet gherkin pickles, chopped fine
1/2 tsp Dijon or spicy brown mustard
1/8 tsp Salt
1/8 tsp Black pepper
8 Sprigs parsley (optional)

1. Peel the eggs and halve them lengthwise, then place 1 egg yolk in a small bowl; discard the remaining yolks. With a fork, mash the yolk; then add 4 of the egg white halves and mash them. Mix in the green onion, mayonnaise, parsley, pickles, mustard, salt, and pepper.
2. Mound the mixture into the remaining egg white halves, dividing it evenly. Garnish each half, if you like, with a parsley sprig. Cover loosely and refrigerate until ready to serve.

Yield: 8 stuffed half eggs

One Half Egg:
Calories: 26
Total Fat: 1g
Saturated Fat: 0
Cholesterol: 27mg
Sodium: 176mg

Back to Appertisers and Snack Menu

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *