Sunday, January 14, 2007

Herb-Sour Cream Stuffed Eggs

Stacey here, interrupting Michael's Sunday Football Live Food Blog thingie! I've been watching my carbs this month trying to melt away the holiday cheer that took up residence in my thighs, so this past week it has been no cereal - even though what I generally eat is Barbara's Multigrain Shredded Spoonfuls. So my breakfasts have been eggs, eggs and more eggs, and if I don't cook them just so, they make me feel icky. So today I thought I'd try a new approach. I was reading through our Southern Living Cookbook (a wedding present from Michael's southern-ish cousin Emily.) Now deviled eggs are one thing, but WHOA, herbed stuffed eggs??? Let me get my apron on and start cooking!

I hard-boiled 6 eggs and let them cool. After de-shelling them, I sliced 'em lengthwise and scooped out the yolks. I mashed them with a little over 1/3 cup of low-fat sour cream, 2 tsps white vinegar, 1 tsp dried dill, 1 tsp Fox Point Seasoning, 3 tbsp freshly chopped parsley (or chives as the recipe says), some salt and black pepper. Although the recipe called for 3 slices cooked and crumbled bacon, I was forlorn b/c I had none! However I did have some "real" bacon bits in a jar some I tossed a tbsp in as well.

Well, mmm, mmm, mmm, I stuffed those eggs with my herby mixture and refrigerated them for an hour, et voila mes oeufs sont bons? Okay my French has really deteriorated, but whatever. These are great, and great for a party! Oh la la!!!

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