Title: Stuffed Eggs
Categories: Cheese Appetizer Lowcal
Yield: 8 Servings
| 1 | lb | New potatoes |
| 8 | | Large eggs |
| 1 | | Small apple, peeled, cored |
| 1 | | Large celery stalk |
| 3 | tb | Chutney |
| 2 | tb | Low fat sour cream |
| 2 | tb | Dry bread crumbs |
| 1 | tb | Chopped fresh chives |
| 1 1/2 | ts | Curry powder |
| 1/4 | ts | Salt |
| | | Hot pepper sauce |
| 1/4 | ts | Paprika |
Place potatoes and eggs in medium saucepan and add cold water to cover.
Bring to a boil over medium heat and cook 12 minutes. Using slotted spoon,
remove eggs and cool under cold running water. Cook potatoes another 15
minutes, drain and let cool 15 minutes. Meanwhile, peel eggs, cut them in
half lengthwise and remoe and discard the yolks. Set aside whites. Peel and
quarter potatoes and place in a medium sized bowl. Mash potatoes til
smooth. Finely chop apple and celery and add to potatoes. Add chutney,
sour cream, bread crumbs, 2 tsp of chives, the curry powder, salt and hot
pepper sauce to taste. Stir til well blended. Spoon the mixture into the
egg whites and place them on a plate. Cover with plastic wrap and
refrigerate at least 2 hours. Just before serving, garnish eggs with
paprika and remaining chives. Formatted for MM by Sherry Pinamonti Source:
The Wellness Lowfat Cookbook
: from University of California at Berkeley