French-Style Stuffed Eggs

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 8 large eggs 
• 0.3 teaspoon thyme leaves fresh chopped
• 1 tablespoon green onions minced
• 0.3 cup ham minced reduced-fat
• 1 tablespoon mayonnaise low-fat
• 1 teaspoon mustard 
• 1 tablespoon parsley minced
• 0.1 teaspoon salt 
• 2 ounce bread white

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• broiler

Directions

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil.
2. Remove from heat; cover and let stand 12 minutes.
3. Drain and rinse with cold running water until cool.
4. Peel eggs; slice in half lengthwise.
5. Remove yolks; discard 4 yolks.
6. Place remaining 4 yolks in a medium bowl.
7. Add ham and next 7 ingredients (through pepper); stir until combined.
8. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
9. Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
10. Preheat broiler.
11. Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted.
12. Garnish with thyme leaves, if desired.