Potato-stuffed eggs
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New potatoes |
| 8 | eaches | Lg eggs, hard-cooked |
| 1 | each | Apple sm, peeled and cored |
| 1 | each | Celery stalk |
| 3 | tablespoons | Jarred chutney |
| 2 | tablespoons | Low-fat sour cream |
| 2 | tablespoons | Dry bread crumbs |
| 1 | tablespoon | Chopped fresh chives |
| 1½ | teaspoon | Curry powder |
| ½ | teaspoon | Salt |
| Hot pepper sauce to taste | ||
| ¼ | teaspoon | Paprika |
Directions
Place potatoes in pan and add cold water to cover. Bring to a boil over medium heat and cook about 30 minutes, or until tender.
Meanwhile, cook and peel eggs. Cut them in half lengthwise and remove and discard yolks. Set aside whites.
Peel and quarter potatoes, place in medium-size bowl and mash. Finely chop apple and celery in a food processor or by hand and add to potatoes. Add all remaining ingredients except 1 teaspoon chives and paprika. Spoon mixture into egg whites and place on plate. Cover with plastic wrap and refrigerate at least 2 hours. Just before serving, garnish with rest of chopped chives and sprinkle with paprika.
(Nutrition per two-half sserving: 102 calories, 1g fat, 1mg cholesterol, 170mg sodium, 14mg calcium.) Frome "The Wellness Lowfat Cookbook" Submitted By JEROME GREENE On 04-21-95