Stuffed Eggs
These stuffed eggs are served on a bed of ribbon vegetables and crunchy lettuce leaves drizzled with a tarragon vinaigrette dressing. All you need is some interesting bread, such as whole-wheat with sunflower seeds, to make a satisfying lunch.
| Servings | Prep Time |
| 8servings | 25minutes (total including cooking) |
| Servings | Prep Time |
| 8servings | 25minutes (total including cooking) |
Ingredients
- 8 eggs at room temperature
- 2 tbsp light mayonnaise
- 2 tbsp plain low-fat yogurt
- 1 tsp mustard powder
- 1 medium carrot finely grated
- 2 tbsp fresh chives snipped
- Dressing
- 1 1/2 tbsp olive oil
- 2 tsp tarragon vinegar
- 1 tsp Dijon mustard
- pepper
- Salad
- 1 medium carrot
- 1 small bulb fennel
- 2 small zucchini
- 4 cups Boston or Bibb lettuce
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Meanwhile, make the dressing. Put the olive oil, vinegar and mustard in a screw-top jar with pepper to taste. Shake well, then set aside.
- Peel the eggs and cut each in half lengthways. Scoop out the yolks into a bowl, using a teaspoon. Set the whites aside.
- Add the mayonnaise, yogourt, mustard powder, grated carrot and half of the chives to the egg yolks, and mash together. Season lightly with pepper. Using a teaspoon, spoon the egg-yolk filling into the hollows of the egg-white halves, mounding them up attractively.
- 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.
- 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.
Recipe Notes
Variations:
For a lightly curried filling, mix the egg yolks with 4 tbsp (60 mL) light cream cheese instead of mayonnaise, 1 tsp (5 mL) curry paste, 2 finely chopped scallions, and the grated carrot.
Try adding 3 to 4 finely chopped radishes to the stuffing mixture.
Each serving provides: calories 129, calories from fat 72, fat 8 g, saturated fat 2 g, cholesterol 213 mg, carbohydrate 7 g, fibre 2 g, sugars 4 g, protein 8 g.
Choices per serving: Meat and Alternatives 1; Fat 1
