| WELCOME TO GRACE TODAY DIETERS! You are currently viewing our forum as a guest. This means you can only view a few of our forums. If you join our community, you'll be able to access member-only sections, and use the many member-only features such as post, reply, upload, view, customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast and completely free. Simply click on the 'Register' option in the upper left-hand corner of your screen and input your information as prompted. You must use a valid, traceable e-mail account. Your registration will be validated by the board Administrator, editor and you will receive a welcome e-mail message. You will then be free to login and enjoy the blessings of our Grace Today Dieters family. NOTE: If you have an e-mail service that blocks spam, our welcome e-mail may be automatically sent to your "spam" folder or immediately deleted. Please check the settings on your spam blocker in your e-mail system. If you do not receive a welcome e-mail from Grace Today Dieters within a few days, please come back and try logging in with the user name and password selected. Thank you. Please, no spammers or those joining to promote their own web sites, ministries or other charitable endeavors. Thank you. |
| Deviled Eggs with Ham; ©copyrighted by Shake Off the Sugar. | |
|---|---|
| Tweet Topic Started: Sep 26 2004, 04:44 AM (92 Views) | |
| ed-gracetoday | Sep 26 2004, 04:44 AM Post #1 |
Elder
|
Deviled Eggs with Ham A fun way to enjoy your ham and eggs! Want green eggs and ham? Just add a dash of green food coloring to the yolk mixture. 8 large eggs 5 tablespoons mayonnaise 1 teaspoon dijon mustard 1/8 teaspoon cayenne pepper 1/4 cup lean, salt-cured or Virginia style ham, cut into small pieces Place the eggs in a pot of cold water, making sure the eggs are covered with the water. Place the pot on the stove and cook over high heat, bringing the water to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes. Immediately take the pot to the sink and pour the hot water off. Cover the eggs with cold water at once; then peel the eggs. Do not let the eggs sit before peeling or you may have a difficult time with them coming out of the shell easily. Slice the peeled eggs lengthwise. Pop the yolks into a food processor. Put the whites on your serving platter or deviled egg dish. To the yolks, add the mayonnaise, mustard, and pepper. Process with the cutting blade until smooth. Add the ham and process just until the ham is finely chopped. Fill each egg white half with the yolk mixture, evenly dividing the mixture among the whites. If you want it to look nice, place the yolk mixture in a pastry bag with a star tip and pipe it into the egg whites. Sprinkle each deviled egg lightly with paprika. Cover and refrigerate until ready to serve. Makes 16 deviled eggs or 8 servings. 1 serving (2 egg halves): 12 g.total fat, 6 g. protein, 1 g. total carbs, tr fiber 133 calories Exchanges: 1 lean meat; 1 fat ©copyrighted by Shake Off the Sugar. |
![]() |
|
| Delcie | Sep 29 2004, 09:50 AM Post #2 |
God's Grace Special Angel
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
I've heard of a bunch of different ways to add "zip" to your deviled eggs. ** add salsa to the mix ** add relish ** for low-fat version, use mashed potatoes (not sure how good this would be) ** add cheese |
![]() |
|
| ed-gracetoday | Sep 29 2004, 10:28 AM Post #3 |
Elder
|
I really love deviled eggs and will keep all of these in mind. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Soup's On · Next Topic » |







![]](http://z1.ifrm.com/static/1/pip_r.png)

3:09 PM Jul 11