Divine Eggs
Low Carb classic with a newfangled twist!
Prep Time: 0:15
Total Time: 0:25
Servings: 6
Ingredients:
6 Organic Valley Grade A Extra Large Brown Eggs (hard boiled)
2 tablespoons celery (finely chopped)
1 green onion (finely chopped)
1/4 teaspoon garlic (powder)
1/2 teaspoon pickle relish (Cascadian Farms)
1/3 cup Organic Valley Hardwood Smoked Uncured Boneless Ham (optional)
3 tablespoons mayonnaise
1 teaspoon dijon mustard (Annie's Honey Dijon Mustard)
1 tablespoon fresh parsley (chopped)
1/2 teaspoon paprika (for garnish)
Instructions:
Cut the cooked and peeled Organic Valley eggs in half lengthwise; scoop out yolks into a bowl. Mix in celery, green onion, garlic powder (optional), Cascadian Farms pickle relish, precooked Organic Valley boneless ham, mayonnaise and Annie's Naturals Organic Honey Dijon mustard. Season to taste with salt and pepper.
Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Garnish with paprika and parsley, if desired. Eggs may be stored, covered in plastic in the refrigerator, for up to 1 day.
Note:
For perfect hard-cooked eggs, place Organic Valley eggs in a saucepan and add enough water to cover them by 1". Bring water to a boil; remove from heat and leave eggs in water 15 minutes. Pour off the hot water and replace with cold water, and allow the eggs to cool for 10 minutes. The perfect route to easy peelin'!
Nutrition Info:
Per Serving (excluding unknown items): 160 Calories; 13g Fat (71.0% calories from fat); 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 236mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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