The secret to perfect hard-cooked
eggs: Put the eggs in a saucepan
and add enough water to cover by one inch. Bring the water just to
a boil; then remove the
pan from the heat, cover and let stand
15 to 17 minutes. Run cold water over the
eggs to stop the cooking process.
Makes 4 servings
4 hard-cooked eggs, peeled and halved lengthwise
1 tbsp finely chopped chutney
2 tsp reduced-calorie mayonnaise
1 tsp Dijon mustard
1/4 tsp cayenne pepper
1/8 tsp salt
Remove the yolks from the egg
halves; set the whites aside. In a medium bowl,
mash the egg yolks with a fork; mix in the chutney, mayonnaise, mustard, cayenne
and salt. Spoon (or use pastry bag) the yolk mixture into the egg white halves.
Sprinkle with paprika, if desired.
POINTS: 3 (2.5)
PER SERVING: 98 Calories/6 g Total Fat/2 g Saturated Fat/
213 mg Cholesterol/226 mg Sodium/4 g Total Carbohydrate/
0 g Dietary Fiber/6 g Protein/26 mg Calcium
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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