Articles & Recipes
Devilled Eggs - Cheesy Mushroom
Ingredients
8 eggs (352grams)
1/2 cup chopped mushrooms (60grams)
1-1/2 teaspoon minced shallots (6grams)
1-1/2 teaspoon chopped fresh thyme (3grams)
1/4 teaspoon quality salt
1/4 teaspoon cracked black pepper
1/2 teaspoon butter (2.5grams)
2 tablespoon 97% fat free mayonnaise (40grams)
2 tablespoon low fat natural Greek yoghurt (40grams)
2 tablespoon grated parmesan cheese (15grams)
Method
Place eggs in a large saucepan. Cover with cool water and bring to boil.
Remove from heat; cover and let stand 15 minutes.
Drain and rinse with cold running water until cool.
Peel eggs and cut in half lengthwise.
Place yolks in a bowl and mash with a fork until smooth.
Sauté mushrooms, shallots, thyme, salt, and pepper in butter.
Add mushroom mixture, mayonnaise, and yoghurt to yolks and mix well.
Spoon mixture into egg white halves and top with shaved parmesan.
Serves : 8
Quantity per Serve : 2 egg hlaves
Nutrients per Serve :
KJ 351, Calories 84, Carbohydrates(grams) 1.5, Fat(grams) 5.5, Sodium (milligrams) 7.0