REVIEWED RECIPES |
More popular recipes... |
FEATURED |
SPECIAL RECIPES |
More featured recipes... |
![]() |
Canned Food Fan Cookbook · Canned Food Fan Cookbook (II) · Canned Food Fan Cookbook (IV) |
EGGS STUFFED WITH HERBED SHRIMP | |
Long an Easter tradition, stuffed hard-cooked eggs -- served on crisp leafy greens -- make the perfect springtime appetizer. Heaped high with a shrimp-yolk filling, they’re rich in protein and zesty in flavor. 8 large eggs, hard-cooked* 1 can (4 ounces) tiny shrimp, drained 1/4 cup plain fat-free yogurt** 2 tablespoons chopped canned black olives 1 tablespoon chopped chives 2 teaspoons fresh thyme or 1/4 teaspoon dried thyme 1 teaspoon dry mustard 1/4 teaspoon black pepper Lettuce leaf, if desired Sprigs of fresh thyme or chives, for garnish, if desired Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Peel and cut the eggs in half lengthwise; remove the yolks. Set whites aside, carefully keeping them intact. Mash yolks in a small bowl with a fork. Add shrimp, yogurt, olives, chives, thyme, dry mustard and black pepper; blend well. Place the egg white halves on a plate lined with leaf lettuce, if desired. Mound each egg white half with the shrimp-yolk mixture. Garnish with thyme or chives, if desired. *To hard cook eggs: Cover eggs with cold water in a saucepan. Bring water to a boil. Lower heat; simmer for 10 to 15 minutes. Plunge eggs into cold water to stop cooking and to keep yolks from discoloring. **Tip: If you prefer, use fat-free mayonnaise, or use half fat-free plain yogurt and half mayonnaise. Servings: 16 Nutritional Information Per Serving: Calories 50; Total fat 3g; Saturated fat 1g; Cholesterol 125mg; Sodium 100mg; Total carbohydrate 1g; Fiber 0g; Protein 5g; Vitamin A 4%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 4%DV *Daily Value (Tip: For less cholesterol, use only 4 or 6 cooked yolks.) Submitted by: Canned Food Alliance |
Add review Share |
SUPPORT THIS RECIPE BY SHARING | |||
Print recipe: | Printer-friendly version | ||
Link to recipe: | Copy | ||
Email recipe to: |
RECIPE PULSE |
TRENDING NOW |