What related to all those colored Easter hard-boiled ova? I've concocted an egg-cellent formula for low-calorie deviled ovum that turns hard-boiled egg cell yolks into gold (a technique that even the Easter rabbit can't match)! A guideline from Better Homes not to mention Garden: their cooking guru recommends hard-cooking, rather rather than boiling, the eggs for any tastiest results: put the eggs in an layer in the saucepan and also cover with water. Bring towards rapid boil, cover by having a tight lid, and go out the heat. Let these stand about 15 short minutes, then drain. To peel from the lemon: put the eggs within a bowl of ice water to allow them to cool quickly, which loosens the actual shells.
Halve every one peeled hard-cooked egg. In any bowl, place the yolks. In any separate bowl, blend at the same time 1/2 cup of fat-free mayonnaise, 1/2 tumbler of non-fat plain Historic yogurt, a sprinkle with Italian herbs, a mix of garlic powder, and even 1 tablespoon of Dijon mustard. Stack these golden yolks right into each hard-cooked egg light. Sprinkle lightly with paprika in a colorful touch, or top each half along with a slice of green olive filled up with pimento. It's a healthy treat or appetizer that even kids will like. Perfect for those our warmer tempuratures picnics, too!
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