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Tarragon Stuffed Eggs
1/2 cup of Egg Substitute or cholesterol-free egg product
1/4 cup of chopped watercress or fresh spinach
2 tablespoons of cholesterol-free reduced-calorie mayonnaise or salad dressing
2 teaspoons of chopped shallot
1/2 teaspoon of chopped fresh or 1/4 teaspoon of dried tarragon
1/2 teaspoon of white wine vinegar
1/8 teaspoon of salt
1 Dash pepper
4 hard-cooked eggs |
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Spray 8-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Pour Egg Substitute into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 1 to 2 minutes or until thickened throughout but still moist; cool. Mash cooked egg substitute with fork. Stir in remaining ingredients except hard-cooked eggs. Cut eggs lengthwise in half; discard yolks. Fill whites with egg substitute mixture, mounding lightly. Place on serving plate. Cover and refrigerate up to 24 hours. Garnish with thinly sliced ripe olives if desired. 4 SERVINGS (2 EGG HALVES EACH).
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