This lightened-up version of the favorite picnic staple is amped up with a trio of vegetables for a heartier two-bite snack. Instead of the usual high-calorie egg yolk-and-mayonnaise mashup used as the base filling, this recipe relies on a medley of cooked yolks blended with chopped cooked egg whites that are bound with a mix of low fat mayo and sour cream for a devilishly deceptive healthier spin. Keep the eggs chilled until serving time and garnish with some snipped fresh chives or a bit of chopped parsley or tarragon for a pretty presentation.
8 large egg(s)
¼ cup(s), chopped, finely chopped
¼ cup(s), shredded
2 Tbsp, thinly sliced
Reduced fat sour cream
Reduced calorie mayonnaise
2 tsp, deli-style
Apple cider vinegar
¼ tsp, ground
- Place the eggs in a saucepan large enough to hold them in a single layer; add enough cold water to cover. Bring to a boil over medium-high heat; reduce the heat and cook at a bare simmer, 12 minutes. Rinse under cold water and, when cool enough to handle, remove the shells.
- Halve the eggs lengthwise. Place 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 of the egg white halves and add to the bowl; mash well with a fork. Add the celery, carrot, scallion, sour cream, mayonnaise, mustard, vinegar, salt, and pepper; blend with a fork.
- Spoon the filling into the hollows of the remaining 12 halves of whites, mounding to fill. Place on a platter, cover with plastic, and refrigerate at least 1 hour. Serve cold. Yields 2 stuffed egg halves per serving.