Gert's Stuffed Egg Halves
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gert's Stuffed Egg Halves calories by ingredient
Introduction
I don't like the term "deviled" eggs. So I renamed my version of this amazing egg dish. These are always a hit when I bring them to a party, barbeque or potluck.If taking these along to an occasion, you can fill the egg halves at the location. Just keep the yolk mixture in the bag until needed.
I usually put romaine lettuce leaves on the tray to make it prettier. I don't like the term "deviled" eggs. So I renamed my version of this amazing egg dish. These are always a hit when I bring them to a party, barbeque or potluck.
If taking these along to an occasion, you can fill the egg halves at the location. Just keep the yolk mixture in the bag until needed.
I usually put romaine lettuce leaves on the tray to make it prettier.
Number of Servings: 12
Ingredients
-
6 large eggs, hard boiled
1 large pickle, diced
1 tbsp extra virgin olive oil
1 tbsp vinegar, your choice
1 tsp mustard, your choice
1/2 cup celery, diced
2 cloves garlic, diced
1/4 cup carrot, shredded, for garnish
Directions
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.