Saturday, April 10, 2010

Recipe: Three-Herb Deviled Eggs

Three- Herb Deviled Eggs                      

 2 tablespoons snipped fresh dill or 1 1/2 teaspoons dried dillweed

12 Hard-boiled eggs                               

2 tablespoons snipped fresh chives

1/4 cup mayonnaise                               

Salt to taste

1/4 cup dairy sour cream

2-3 teaspoons Dijon mustard 
2 tablespoons snipped parsley

Garnish: freshly ground black pepper

paprika  or fresh dill (optional)

One-slice through each hard cooked egg about 1/3 of the way from the top; scoop out yolk.
Cut a think slice off the rounded bottom so it sits flat.  If desired chill the top and bottom of
each egg for another use.

Two- Place yokes in a bowl; mash with a fork.  Add mayo, sour cream and mustard; mix well.
Stir in parsley, dill and chives.  Season to taste with salt and black pepper.  Stuff egg yolk mixture into egg whites.  If desired, sprinkle tops with paprika or cayenne pepper and garnish with additional fresh

120 cal. per egg, 10g fat, 216 mg cholesterol, 145 mg sodium, 1 g carb

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