Monday, April 16, 2007

The Best Deviled Eggs Ever!

The warmer weather and beauty of the newly growing green things outdoors has me thinking picnic. And with Easter just a week ago, I'm thinking deviled eggs. So tried a couple recipes last week. This one is delicious. With diced ham in the filling and toasted bread crumbs on top, it's like eating a sandwich. Yum.

French-Style Deviled Eggs

8 large eggs
1/3 cup minced reduced-fat ham (Iused some diced prosciutto that I had in the freezer. You can buy it at warehouse stores, if you can believe it.)
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup toasted bread crumbs
Cooking spray

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs.

Garnish with fresh thyme leaves, if desired.

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