Opened Food Reference Guide

Use any combination of herbs you like for this easy and tasty starter.

Yield: 8 servings (serving size: 2 stuffed egg halves)

Ingredients

• 8  large eggs
• 1/4  cup  fat-free sour cream
• 1  tablespoon  chopped fresh chives
• 2  tablespoons  reduced-fat mayonnaise
• 1  tablespoon  Dijon mustard
• 2  teaspoons  minced fresh tarragon
• 2  teaspoons  minced fresh dill
• 1/4  teaspoon  freshly ground black pepper
• 2  ounces  cold-smoked salmon, finely chopped
• 16  small dill sprigs (optional)
• 16  small tarragon sprigs (optional)

Preparation

1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.

Nutritional Information

Calories:           95

Fat:                    5.8g (sat 1.6g,mono 2.1g,poly 1g)

Protein:             8.1g

Carbohydrate:  2.6g

Fiber:                 0.0g

Cholesterol:     214mg

Iron:                    1mg

Sodium:             295mg

Calcium:            44mg

Jeanne Kelly, Cooking Light, APRIL 2010