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Tarragon Stuffed Eggs 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. Betty Crocker's Low-Fat |
