Stuffed Eggs

These would be great for breakfast, lunch, dinner, an appetizer, or as a snack.  I love "deviled" eggs, so these have become a favorite for me. The recipe was taken from Reader's Digest's Foods that Fight Diabetes (page 20).

For a pretty plate, put the eggs on a bed of ribbon vegetables and crunchy lettuce leaves drizzled with a tasty tarragon vinaigrette dressing (recipe also included)

Preparation and cooking time 25 minutes. 

The recipe serves 8.  (one whole egg per person). However, I usually wind up eating two eggs (hubby does too!) and just make sure to adjust my calories, carbs and protein accordingly.

Nutritional Information:  Per serving: Calories 129; calories from fat 73; fat 8g; saturated fat 2g; cholesterol 213mg; sodium 134mg; carbohydrate 7g; fiber 2g; sugars 4g; protein 8g.

Ingredients: 

Eggs:

8 eggs, at room temperature                2 tbsp low-fat mayonnaise

2 tbsp plain low-fat yogurt                   1 tsp mustard (or mustard powder)

1 medium carrot, finely grated              2 tbsp snipped fresh chives

Dressing

1 ½ tbsp olive oil                                2 tsp tarragon vinegar

1 tsp Dijon mustard                             salt and pepper to taste

Salad

1 medium carrot                                  1 small bulb of fennel

2 small zucchini                                  4 cups Boston or Bibb lettuce

1.      First, hard-boil the eggs. Place in a large saucepan, cover with tepid water and bring to a boil. Reduce the heat and simmer for 7 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.

2.      Meanwhile, make the dressing. Put the dressing ingredients in a screw-top jar. Shake well, then set aside.

3.      Peel the eggs and cut each in half lengthways. Scoop out the yolks into a bowl, using a teaspoon. Set the whites aside.

4.      Add the mayonnaise, yogurt, mustard, grated carrot and half of the chives to the egg yolks and mash together. Season lightly with salt and pepper. Using a teaspoon, spoon the egg-yolk filling into the hollows in the egg-white halves, mounding it up attractively.

5.      Using a vegetable peeler or a mandoline, shave thin ribbons lengthways from the carrot, fennel and zucchini. Put the vegetable ribbons in a mixing bowl with the lettuce. Shake the dressing again, then pour over the salad and toss together.

6.      Divide the salad among 8 plates and top each with 2 stuffed egg halves. Sprinkle the top of the eggs with the remaining chives, and serve.