.
Ingredients:
2 tablespoon chives, or
scallions, chopped
1/2 cup fresh bread crumbs,
(not dry)
1 tablespoon freshly ground
black pepper, to taste
12 large eggs
1 teaspoon paprika, for
garnish
1/4 cup reduced-fat sour
cream
Instructions:
Lightly tap each egg with
the back of a spoon to make a hairline crack. Place the eggs in a large
saucepan and cover with cold water. Bring to a simmer and cook over medium
heat for 9 minutes. (Start timing as soon as the water begins to simmer.)
Drain immediately and set the pan and eggs under cold running water for
1 minute. Drain again and vigorously shake the eggs in the pan to loosen
the sells. Peel the eggs and slice in half lengthwise.
Scoop out yolks, reserving
half for another use. Set aside the whites. In a small bowl, mash the remaining
yolks. Mix in bread crumbs, sour cream, chives or scallions and mustard.
Season with salt and pepper. Spoon the yolk mixture into the hollows in
the egg whites and garnish with a sprinkling of paprika. Arrange on a platter.
Nutrition Facts:
Amount Per Serving:
Calories 45
Fat 3 g, Cholesterol 107
mg,
Sodium 55 mg,
Quantity:
Makes 12 Servings
Courtesy of Tavolo
