Low Fat Stuffed Eggs recipe
information
150 Calories per serving
ingredients
2 eggs
2 oz (60 g) white crabmeat
1 tablespoon low-calorie mayonnaise
1 tablespoon low fat natural yogurt
1 1/2 teaspoons chopped chives
salt and pepper
paprika
2 oz (60 g) white crabmeat
1 tablespoon low-calorie mayonnaise
1 tablespoon low fat natural yogurt
1 1/2 teaspoons chopped chives
salt and pepper
paprika
method
1. Place the eggs in a small saucepan, cover with cold water and bring to the boil.
2. Boil for 10 minutes, plunge into cold water and remove the shells.
3. Cut the eggs in half lengthways. Using a teaspoon, scoop out the egg yolks and place in a small bowl.
4. Mash the egg yolks, crabmeat, mayonnaise and yogurt and chives together.
5. Season well with salt and pepper.
5. Spoon the egg yolk mixture back into the white halves, dust with a little paprika and serve.
2 eggs
2 oz (60 g) liver sausage
1 tablespoon chopped spring onions
1 teaspoon capers, rinsed and chopped
2 tablespoons low-fat natural yogurt
salt and pepper
4 small sprigs of parsley
1. Prepare the eggs as previously described, scoop out the yolks and place in a small bowl.
2. Mash the egg yolks, liver sausage, spring onions, capers and yogurt together. Season well with salt and pepper.
3. Spoon the egg yolk mixture back into the white halves and garnish with the sprigs of parsley.
2. Boil for 10 minutes, plunge into cold water and remove the shells.
3. Cut the eggs in half lengthways. Using a teaspoon, scoop out the egg yolks and place in a small bowl.
4. Mash the egg yolks, crabmeat, mayonnaise and yogurt and chives together.
5. Season well with salt and pepper.
5. Spoon the egg yolk mixture back into the white halves, dust with a little paprika and serve.
Variation 185 Calories per serving
2 eggs
2 oz (60 g) liver sausage
1 tablespoon chopped spring onions
1 teaspoon capers, rinsed and chopped
2 tablespoons low-fat natural yogurt
salt and pepper
4 small sprigs of parsley
1. Prepare the eggs as previously described, scoop out the yolks and place in a small bowl.
2. Mash the egg yolks, liver sausage, spring onions, capers and yogurt together. Season well with salt and pepper.
3. Spoon the egg yolk mixture back into the white halves and garnish with the sprigs of parsley.
serving amount
serves 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
