French Style Stuffed Eggs
scallions, spring or green onions
fresh and chopped
torn into large pieces
nonstick cooking spray
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.
Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted.
Garnish with thyme leaves, if desired.