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Ingredientes
- 12 x Large eggs room temperature
- 2 Tbsp. butter room temperature
- 1/2 Tbsp. prepared mustard
- 1/2 sm white onion grated
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Cayenne to taste
- 1/2 Tbsp. any four of the following:
- Â Â Finely-minced or possibly grnd cooked country
- Â Â ham or possibly shrimp,
- Â Â Anchovy paste,
- Â Â Curry pwdr,
- Â Â Minced fresh herbs,
- Â Â Freshly-grated parmesan,
- Â Â Liquid removed capers,
- Â Â Minced pitted black olives,
- Â Â Minced pitted green olives,
- Â Â Splenda sweet pickle relish
- Â Â Paprika if you like
Direcciones
- Place the Large eggs in a large pot, cover with cool water and bring to a boil. Immediately cover pot and turn off heat. Let stand for 15 min, then drain Large eggs and plunge into cool water. Tap Large eggs to crack all over, then peel and dip in cool water to remove any bits of shell.
- Slice each egg in half. Transfer yolks to a mixing bowl and mash them with the butter, mustard and onion. Season with salt, pepper and cayenne.
- Divide mix into four small bowls and season each batch differently with one of your chosen fillings.
- Stuff the filling into the whites. Dust with paprika if you like. (You can garnish with little bits of the flavoring in the filling if desired.) Cover Large eggs with plastic wrap and refrigeratebefore serving.
- This recipe yields 24 egg-halves; 1 to 2 carb grams per serving (depending on chosen fillings).
- Yield: 24 egg halves
