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6 Eggs
2 Tbs Mayo, low fat
2 tsp Mustard
1 Tbs Pickle Relish,optional
1 Tbs Ham, Bacon or Canadian bacon, diced, optional
Dash Paprika or if you like things hot, sprinkle lightly with red pepper
1. Hard cook the eggs the waterless way: place a folded paper towel in the bottom of 1 qt. pan; add water to wet the towel, pour off excess water; gently place 6 eggs on the towel. Cover. Cook with valve open on medium until vapor escapes. Close the valve and turn to low; cook for 13 minutes. At end of time, remove from heat, immediately add very cold water to cool the eggs; remove the paper towel. Pour off all but a small amount of water. Cover and shake to break and loosen shells. Uncover and remove shells.
2. Cut the eggs in half length-wise. Allow to cool. Remove yolk.
3. In a small mixing bowl mash cooked yolks, add mayo, mustard, and optional ingredients of chose. Mix until smooth. Fill cut eggs. Sprinkle with paprika, or if you like things hot, sprinkle with red pepper.
Servings: 6
Yield: 2 halves per serving
Preparation time: 5 minutes
Cooking time: 13 minutes
Ready in: 25 minutes
Nutrition Facts (per serving): 124.9 calories; 63% calories from fat; 8.6g total fat; 252.3mg cholesterol; 272.9mg sodium; 111.2mg potassium; 2.5g carbohydrates; 0.2g fiber; 0.5g sugar; 2.4g net carbs; 8.9g protein.
Cooking Tips
For ease of filling eggs, spoon yolk mixture into the bottom corner of a baggies. Snip off the point and force the yolk mixture out with a gentle pressure. To be really fancy, drop a decorative tip for frosting into the bag before adding the yolk mixture. Decorate with swirls, pull out the tip when done and throw away the messy bag.
Diabetic Exchange: 2 halves = 1 meat, using fat-free mayo
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