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5* DV: French-Style Stuffed Eggs

Source of Recipe

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5* French-Style Stuffed Eggs

Cooking Light - March 2005 - Lorrie Hulston Corvin,
Reviews rate this recipe 5 Stars!
16 servings (serving size: 1 egg half)

Stuffed eggs are often served warm in France, and this recipe is similar to one from the P�rigord region. If you plan to dye Easter eggs, cook extras for this dish.

8 large eggs
1/3 cup minced reduced-fat ham
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (1-ounce) slices white bread, torn into large pieces
Cooking spray
Fresh thyme leaves (optional)

Preparation:
Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

Preheat broiler.

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.

1 egg half equals: Calories 38 (Calories from fat 38 %); Fat 1.6 g; Protein 3.3 g; Carbohydrate 2.3 g; Fiber 0.1 g; Cholesterol 54 mg; Sodium 127 mg