These stuffed eggs are served on a bed of ribbon vegetables and crunchy lettuce leaves drizzled with a tarragon vinaigrette dressing. All you need is some interesting bread, such as whole-wheat with sunflower seeds, to make a satisfying lunch.
First, hard-boil the eggs. Place in a large saucepan, cover with tepid water, and bring to a boil. Reduce the heat and simmer for 7 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.
Meanwhile, make the dressing. Put the olive oil, vinegar and mustard in a screw-top jar with pepper to taste. Shake well, then set aside.
Peel the eggs and cut each in half lengthways. Scoop out the yolks into a bowl, using a teaspoon. Set the whites aside.
Add the mayonnaise, yogourt, mustard powder, grated carrot and half of the chives to the egg yolks, and mash together. Season lightly with pepper. Using a teaspoon, spoon the egg-yolk filling into the hollows of the egg-white halves, mounding them up attractively.
Using a vegetable peeler or a mandoline, shave thin ribbons lengthways from the carrot, fennel, and zucchini. Put the vegetable ribbons in a mixing bowl with the lettuce. Shake the dressing again, then pour over the salad, and toss together.
Divide the salad among 8 plates and top each with 2 stuffed egg halves. Sprinkle the top of the eggs with the remaining chives, and serve.
Variations: For a lightly curried filling, mix the egg yolks with 4 tbsp (60 mL) light cream cheese instead of mayonnaise, 1 tsp (5 mL) curry paste, 2 finely chopped scallions, and the grated carrot.
Try adding 3 to 4 finely chopped radishes to the stuffing mixture.
Each serving provides: calories 129, calories from fat 72, fat 8 g, saturated fat 2 g, cholesterol 213 mg, carbohydrate 7 g, fibre 2 g, sugars 4 g, protein 8 g. Choices per serving: Meat and Alternatives 1; Fat 1