Tarragon Stuffed Eggs
Serving Size : 4
Ingredients for prepare Tarragon Stuffed Eggs
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | Egg Substitute or cholesterol- |
free egg product
tarragon stuffed eggs |
| 1/4 | cup | chopped watercress or fresh |
spinach
tarragon stuffed eggs |
| 2 | tablespoons | cholesterol-free |
reduced-calorie mayonnaise or salad
dressing
tarragon stuffed eggs |
| 2 | teaspoons | chopped shallot |
| 1/2 | teaspoon | chopped fresh or |
| 1/4 | teaspoon | dried tarragon |
| 1/2 | teaspoon | white wine vinegar |
| 1/8 | teaspoon | salt |
| 1 | Dash | pepper |
| 4 | | hard-cooked eggs |
recipe Tarragon Stuffed Eggs
Spray 8-inch nonstick skillet with nonstick cooking
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spray. Heat over medium-high heat. Pour Egg Substitute into skillet. As mixture
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begins to set at bottom and side, gently lift cooked portions with spatula
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so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 1 to 2 minutes
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or until thickened throughout but still moist; cool. Mash cooked egg substitute with
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fork. Stir in remaining ingredients except hard-cooked eggs. Cut eggs lengthwise in half; discard yolks.
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Fill whites with egg substitute mixture, mounding lightly. Place on serving plate. Cover and refrigerate
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up to 24 hours. Garnish with thinly sliced ripe olives if desired. 4 SERVINGS (2 EGG HALVES EACH).
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