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Angelic Eggs

Ingredients
  Baking potato 1 Large, peeled, chopped and steamed
  Non fat yogurt 5 Tablespoon
  Minced fresh parsley 1 1⁄2 Tablespoon
  Dijon mustard 1 1⁄2 Teaspoon
  Dried tarragon 3⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Hard cooked eggs 6
Directions

Mash the potatoes or press them through a fine strainer into a medium bowl.
Stir in 3 tablespoons yogurt.
If the mixture is dry, add more of the yogurt.
Add the parsley, mustard, tarragon and paprika.
Peel the eggs and cut them in half lengthwise.
Use a teaspoon to gently remove the yolks; discard.
Set the whites aside.
Use a spoon or a pastry bag fitted with a medium tube to fill the whites with the potato mixture.
Wrap well and refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Servings: 
6

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4.29091
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 141 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 242 mg80.7%

Sodium 85.4 mg3.6%

Total Carbohydrates 11 g3.8%

Dietary Fiber 0.94 g3.8%

Sugars 2 g

Protein 9 g18.7%

Vitamin A 15.7% Vitamin C 14%

Calcium 7.3% Iron 8.9%

*Based on a 2000 Calorie diet

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Angelic Eggs Recipe