Healthy, QuickAbout 4 servings
Ingrediants
8 large eggs
1/2 tsp salt and pepper, each
2 TBS fresh cilantro
2 TBS fresh flat leaf parsley
2 TBS fresh chives
1/4 cup light mayonnaise
1 tsp yellow mustard
Directions
1. In a saucepan, cover eggs with cold water and bring to a boil over high heat for one minute.
2. Remove from heat and cover for 12 minutes.
3. Cool eggs in an ice water bath for 5 minutes.
4. Remove shells, wash and cut eggs in half.
5. Remove egg yolks and put them in a small mixing bowl.
6. Set egg white halves aside.
7. Finely chop fresh herbs and add to mixing bowl.
8. Add in remaining ingredients.
9. Mix well.
10. Spoon or pipe a dollop of egg mixture into each egg white half and serve.