A "Lighter" Easter Sunday

Every Easter my family gets together at my Nana’s house for a huge Easter celebration! This year will be no different, except for the fact that we have all decided to not go overboard with all of the munchies we usually bring for our family holiday gatherings. Since my family knows I love to cook, I have been put in charge of bringing an item or two on Easter Sunday. With our “no-going-overboard-with-the-munchies-plan”, I am choosing to bring a “lighter” version of our traditional Easter favorites. First off, deviled eggs! This not-so-light egg-y deliciousness appetizer seems to be difficult to lighten up. So I am going straight to the internet to find a healthy version of this Easter classic at the Staples house…

Sure enough, I found I wonderful recipe to try out. FRENCH STYLE STUFFED EGGS. Mmm! Right? These sound sooo good! Here is the recipe to prove it… (It also got great reviews! I hope my family enjoys my lighter version of the good ole deviled eggs!) :) ENJOY!

Ingredients

·         8 large eggs 

·         1/3 cup minced reduced-fat ham 

·         1 tablespoon minced green onions 

·         1 tablespoon minced parsley

·         1 tablespoon low-fat mayonnaise 

·         1 teaspoon mustard

·         1/4 teaspoon chopped fresh thyme

·         1/8 teaspoon salt

·         1/8 teaspoon freshly ground black pepper

·         2 (1-ounce) slices white bread, torn into large pieces 

·         Cooking spray

·         Fresh thyme leaves (optional)

Preparation

1.     Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

2.     Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

3.     Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

4.     Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

5.     Preheat broiler.

6.     Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.