recipelink.com Chat Room Recipe Swap - 2000-11-21
From: recipelink.com

Tarragon Stuffed Eggs
Recipe By : Betty Crocker's Low-Fat Cooking
Serving Size : 4

1/2 cup Egg Substitute or cholesterol-free egg product
1/4 cup chopped watercress or fresh spinach
2 tablespoons cholesterol-free reduced-calorie mayonnaise or salad dressing
2 teaspoons chopped shallot
1/2 teaspoon chopped fresh or
1/4 teaspoon dried tarragon
1/2 teaspoon white wine vinegar
1/8 teaspoon salt
1 Dash pepper
4 hard-cooked eggs

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)