long does it take?
minutes to make, two hours to chill
teaspoon low-fat mayonnaise
and pepper to taste
sprigs of parsley
to make it:
eggs in a two-quart saucepan, and fill halfway with cool water. Bring water
to a boil. Boil for one minute, and then turn heat off, leaving the eggs to
cook as the water cools. Once the water has cooled completely (about 20 minutes),
drain the water, and remove the shells from the eggs by cracking them against
a countertop and peeling them under cool water. Slice each egg in half lengthwise.
Remove egg yolks and place them in a medium bowl. Add mayonnaise, mustard, and
paprika to yolks, and mash together. Place a small spoonful of this mixture
in each egg white, in the hole where the yolk used to be. Sprinkle with salt
and pepper, top each egg with a sprig of parsley, and chill for two hours.
104 (60% from fat), Protein: 8 g, Carbohydrate: 3 g, Fat: 7 g (saturated fat:
2 g), Cholesterol: 212 mg, Vitamin A: 283 IU (35% of the RDA), Vitamin B12:
1 mg (28% of the RDA), Riboflavin: 21% of the RDA
in it for you?
have tons of body-building protein, but they also carry a hefty dose of fat
and cholesterol. The good news is that all the fat and cholesterol is found
in the yellow yolk at the center of an egg. So when you remove the yolk, you
remove the fat. Eating up to four egg yolks each week is fine. After that, stick
to egg whites.
is waxy, fatlike stuff that is found in animal foods and in every cell in our
bodies. Too much dietary cholesterol can increase your risk of heart disease.
hard-boiled eggs will leave a gray-green ring around the yolk. That's sulfur,
the chemical that causes that "rotten egg smell." By following the
boiling method described above, you'll decrease the likelihood of overcooking.