French Style Stuffed Eggs
.
Yield
16 servingsPrep
10 minCook
5 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large | eggs |
|
| ⅓ | cup |
ham
reduced-fat, minced |
*
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | tablespoon | mayonnaise, light |
|
| 1 | teaspoon | dijon mustard |
|
| ¼ | teaspoon |
thyme
fresh and chopped |
*
|
| ⅛ | teaspoon | salt |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 2 | slices |
white bread
torn into large pieces |
|
| 1 | x | nonstick cooking spray | * |
| 1 | x |
thyme
fresh, optional |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Directions
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.
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