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6 hard-cooked eggs* |
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1/3 cup salsa |
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3 tablespoons reduced-fat sour cream |
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3 tablespoons minced green onions |
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1 tablespoon chopped black olives |
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1 teaspoon lemon juice |
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Parsley sprigs, optional |
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl,
mash yolks with fork. Stir in remaining ingredients, except parsley, until well
blended. Refill whites, using one heaping tablespoon yolk mixture for each egg
half. Chill to blend flavors. Garnish with parsley, if desired.
*To hard-cook, place eggs in a single layer in saucepan. Add enough water to
come at least one inch above eggs. Cover and quickly bring just to boiling. Turn
off heat; remove pan, if necessary. Let eggs stand, covered, in the hot water about
15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about
12 minutes for Medium). Immediately run cold water over eggs or place in ice
water until completely cooled. To remove shell, crackle it by tapping gently all
over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold
egg under running cold water or dip in bowl of water to help ease off shell.
Nutritional information per serving of 1/6 recipe without parsley: 93 calories, 7g protein, 3g carbohydrate, 6g total fat, 215mg cholesterol, 223mg sodium. |
