The secret to perfect hard-cooked eggs: Put the eggs in a saucepan and add enough
water to cover by one inch. Bring the water just to a boil; then remove the pan
from the heat, cover and let stand 15 to 17 minutes. Run cold water over the
eggs to stop the cooking process.
Makes 4 servings
4 hard-cooked eggs, peeled and halved lengthwise
1 tbsp finely chopped chutney
2 tsp reduced-calorie mayonnaise
1 tsp Dijon mustard
1/4 tsp cayenne pepper
1/8 tsp salt
Remove the yolks from the egg halves; set the whites aside. In a medium bowl,
mash the egg yolks with a fork; mix in the chutney, mayonnaise, mustard, cayenne
and salt. Spoon (or use pastry bag) the yolk mixture into the egg white halves.
Sprinkle with paprika, if desired.
PER SERVING: 98 Calories, 6 g Total Fat, 2 g Saturated Fat,
213 mg Cholesterol, 226 mg Sodium, 4 g Total Carbohydrate,
0 g Dietary Fiber, 6 g Protein, 26 mg Calcium
Egg Matching Foods: