Post by Loupy on Apr 5, 2012 21:27:13 GMT -7
Provençal Deviled Eggs
Cynthia Nicholson, Cooking Light
Photo: Jan Smith
An assortment of dried herbs, herbes de Provence commonly contains basil, lavender, rosemary, thyme, fennel seed, and marjoram. Look for it where other dried spices are sold.
Yield: 2 dozen (serving size: 1/2 egg)
Ingredients:
1 tablespoon chopped sun-dried tomatoes, packed without oil
12 hard-cooked large eggs, shelled
1/3 cup low-fat mayonnaise
1 tablespoon chopped pitted kalamata olives
2 teaspoons chopped fresh parsley
2 teaspoons chopped capers
1/2 teaspoon dried herbes de Provence
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley
Preparation:
Combine boiling water and tomatoes in a bowl.
Cover; let stand 30 minutes or until tender.
Drain and set aside.
Cut eggs in half lengthwise; remove yolks.
Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use.
Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well.
Spoon 1 1/2 teaspoons egg mixture into each egg white half.
Sprinkle with additional chopped parsley, if desired.
Nutritional Information
Calories: 41
Calories from fat: 66%
Fat: 3g
Saturated fat: 0.7g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.9g
Protein: 2.8g
Carbohydrate: 0.7g
Fiber: 0.1g
Cholesterol: 71mg
Iron: 0.3mg
Sodium: 103mg
Calcium: 11mg
Copyright © 2012 Time Inc. Lifestyle Group. All Rights Reserved
Cynthia Nicholson, Cooking Light
Photo: Jan Smith
An assortment of dried herbs, herbes de Provence commonly contains basil, lavender, rosemary, thyme, fennel seed, and marjoram. Look for it where other dried spices are sold.
Yield: 2 dozen (serving size: 1/2 egg)
Ingredients:
1 tablespoon chopped sun-dried tomatoes, packed without oil
12 hard-cooked large eggs, shelled
1/3 cup low-fat mayonnaise
1 tablespoon chopped pitted kalamata olives
2 teaspoons chopped fresh parsley
2 teaspoons chopped capers
1/2 teaspoon dried herbes de Provence
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley
Preparation:
Combine boiling water and tomatoes in a bowl.
Cover; let stand 30 minutes or until tender.
Drain and set aside.
Cut eggs in half lengthwise; remove yolks.
Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use.
Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well.
Spoon 1 1/2 teaspoons egg mixture into each egg white half.
Sprinkle with additional chopped parsley, if desired.
Nutritional Information
Calories: 41
Calories from fat: 66%
Fat: 3g
Saturated fat: 0.7g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.9g
Protein: 2.8g
Carbohydrate: 0.7g
Fiber: 0.1g
Cholesterol: 71mg
Iron: 0.3mg
Sodium: 103mg
Calcium: 11mg
Copyright © 2012 Time Inc. Lifestyle Group. All Rights Reserved
