Gert's Stuffed Egg Halves
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 large eggs, hard boiled1 large pickle, diced1 tbsp extra virgin olive oil1 tbsp vinegar, your choice1 tsp mustard, your choice1/2 cup celery, diced 2 cloves garlic, diced1/4 cup carrot, shredded, for garnish
To make "perfect" hard boiled eggs: In small sauce pan, boil 3 cups of water. Add eggs to boiling water. Let boil for 1 minute. Turn burner off, cover sauce pan and leave it for 20 minutes. Drain water and transfer eggs to a bowl of cold water OR put eggs in the fridge until cooled.
Peel eggs and discard shell. Cut each egg in half the long way. Separate whites from yolks, putting yolks in a small mixing bowl and whites on a tray. Line tray with romaine lettuce for appearance.
With a fork, mash the yolks. Dice the pickle, celery and garlic and add to yolks. Add remaining ingredients to the egg yolks. Mix well with fork. Transfer egg mixture to ziplock sandwich bag. Let all air out. Cut one corner off, not too small. Use as piping bag. Fill egg halves with yolk mixture. Garnish with shredded carrot. Enjoy!
Makes 12 (53calorie) servings. Or 6 (106calorie) servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WIEBE_HEALTHY.
Peel eggs and discard shell. Cut each egg in half the long way. Separate whites from yolks, putting yolks in a small mixing bowl and whites on a tray. Line tray with romaine lettuce for appearance.
With a fork, mash the yolks. Dice the pickle, celery and garlic and add to yolks. Add remaining ingredients to the egg yolks. Mix well with fork. Transfer egg mixture to ziplock sandwich bag. Let all air out. Cut one corner off, not too small. Use as piping bag. Fill egg halves with yolk mixture. Garnish with shredded carrot. Enjoy!
Makes 12 (53calorie) servings. Or 6 (106calorie) servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WIEBE_HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 53.1
- Total Fat: 3.9 g
- Cholesterol: 105.9 mg
- Sodium: 185.8 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.3 g
- Protein: 3.3 g
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