6 lg eggs
1/3 cup canned butter beans or white kidney beans, rinsed and drained
1 1/2 Tbsp light mayonnaise
1/2 tsp mustard powder
1/4 tsp freshly ground black pepper
1/4 cup finely chopped celery
1/4 cup shredded carrots
1 Tbsp thinly sliced chives or scallions
Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to low and simmer slowly 12 minutes. Cool under cold running water. Shell by tapping eggs against the side of the pan and gently removing the shells.
Cut eggs lengthwise in half. Place 4 whole yolks in the bowl of a mini food processor and discard remaining 2 yolks. Add beans, mayonnaise, mustard, and pepper. Blend mixture until smooth. Add celery, carrots, and chives. Process using pulses, just until vegetables are incorporated.
Spoon filling into the hollows of whites, mounding to fill. Place egg halves on a platter, cover with plastic, and refrigerate at least 1 hour. (Can be made up to 1 day in advance.) Serve cold.
Makes 6 servings
Per serving: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat, 215 mg cholesterol, 1 g fiber, 120 mg sodium
It's a good idea and healthier not to put the other 2 yolks but instead give them to your kids for they need it than adults do. Owesome!!!By maria of Alaska
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