Atkins Deviled Eggs
Tangy stuffed eggs make a surefire snack or appetizer. For perfect
hard-cooked eggs, place eggs in a saucepot and add enough water to cover
them by 1". Bring water to a boil; remove from heat and leave eggs in
water 15 minutes before peeling.
6 hard-boiled eggs
4 teaspoons capers, finely chopped
2 tablespoons finely chopped celery
1 green onion, finely chopped
2 ounces cooked ham, finely chopped
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Paprika for garnish (optional)
Chopped parsley or chopped fresh dill for garnish (optional)
Cut eggs in half lengthwise; scoop out yolks into a bowl. Mix in
celery, green onion, ham, mayonnaise and mustard. Season to taste with
salt and pepper.
Divide the yolk mixture evenly among the reserved whites, mounding it
slightly. Garnish with paprika and parsley if desired. Eggs may be
stored, covered in plastic in the refrigerator for up to 1 day.
Servings: 4
Prep time: 15 minutes
Bake/Cook time: 5 minutes
Chill time: 15 minutes
Carbohydrates: 2 grams Net Carbs: 2 grams Protein: 12 grams Fat: 17 grams
Calories: 108
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Regards, Mike (Piedmont)
http://groups.msn.com/ThePracticalBarBQr/newwelcome.msnw
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