French-Style Stuffed Eggs

French-Style Stuffed Eggs Recipe
Becky Luigart-Stayner
Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region. If you plan to dye Easter eggs, cook extras for this dish.

Yield:

16 servings (serving size: 1 egg half)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 38 %
Fat 1.6 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3.3 g
Carbohydrate 2.3 g
Fiber 0.1 g
Cholesterol 54 mg
Iron 0.4 mg
Sodium 127 mg
Calcium 14 mg

Ingredients

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.

Note:

Lorrie Hulston Corvin,

March 2005
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