Heavenly Stuffed Eggs

60 calories
3.2 grams fat
106 mg cholesterol
4.2 grams carbs
0.4 grams dietary fiber


5 hard boiled eggs
1 baking potato, cooked, peeled, and cubed
2 cloves garlic, minced
3 tablespoons chicken broth
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon ground black pepper
2 tablespoons snipped chives or minced scallion greens

Peel the eggs and cut them in half lengthwise. Lift out the yolks. Set aside 2 yolk halves for use in the filling. Discard the remaining yolks or reserve them for another use.

Shave a thin slice off the bottom of each white so it will stand upright. Arrange the whites, hollow side up, on a large plate.

In a medium bowl, combine the potato, garlic, and the 2 yolk halves. Mash with a potato masher or the back of a fork until well blended. Stir in 2 tablespoons of the broth, 1 tablespoon of the lemon juice, and 1 teaspoon of the vinegar until well blended.

Add the oil and the remaining 1 tablespoon broth, 1 tablespoon lemon juice, and 2 teaspoons vinegar. Beat with a spoon until smooth and fluffy. Fold in the pepper and 1 tablespoon of the chives.

Using a teaspoon or a pastry bag fitted with a large star tip, fill the egg whites with the potato mixture. Sprinkle the tops with the remaining 1 tablespoon chives.