Healthy Snack Recipes

Ingredients:

12 large egg, hard cooked, cooled
2 cup basil, fresh, &1
1/4 cup pine nuts
1/4 cup Parmesan cheese, grated
2 clove garlic
1/4 tsp salt
1/4 tsp pepper
1/4 cup oil, olive
8 tbsp mayonnaise, 6-8

Instructions:

&1 loosely packed, stems removed (plus a few extra leaves for garnish, if
desired)

Using fresh basil pesto gives these eggs an incredible freshness and just a
little bit of bite!

Cook pine nuts in a small heavy pan over medium heat until nuts are
slightly brown and fragrant, about 5-7 minutes. Set aside and allow to
cool.

Meanwhile place basil leaves in a heavy duty ziplock bag. Zip the bag
almost all the way closed, leaving a small opening to allow air to escape.
Pound the leaves with the smooth side of a meat tenderizer or roll several
times with a rolling pin until leaves are bruised, about 2 minutes. Place
bruised leaves, toasted pine nuts, Parmesan cheese, garlic, salt and pepper
in a food processor and pulse until a rough paste is formed. Then with the
motor slowly running, slowly pour the olive oil through the feed tube
until all of the ingredients are well combined, scrapping the sides of the
bowl as necessary. Set aside.

Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place
them in a medium bowl. Mix yolks, basil pesto and mayo until well combined.
Spoon or pipe the mixture into the hollowed out egg whites. Garnish each
egg with a strip of fresh basil leaf, if desired. Cover and refrigerate
until ready to serve.

Makes 6 (2-egg) servings -- 4 grams of carbohydrate per serving.


NYC Nutrition Analysis (per serving or yield unit):

water=92.71 g; calories=417.1; protein=16.22 g; total fat=37.85 g;
carbohydrate=3.68 g; dietary fiber=0.85 g; ash=2.25 g; calcium=135.1 mg;
phosphorus=257.1 mg; iron=2.62 mg; sodium=406.1 mg; potassium=236.1 mg;
magnesium=37.38 mg; zinc=1.64 mg; copper=0.12 mg; manganese=0.49 mg;
vitamin A=1264 IU; vitamin E=4.6 mg ATE; thiamin=0.12 mg; riboflavin=0.55
mg; niacin=0.43 mg; pantothenic acid=1.37 mg; vitamin B6=0.29 mg;
folate=61.08 ug; vitamin B12=1.11 ug; vitamin C=2.98 mg; saturated fat=7.73
g; monounsaturated fat=16.08 g; polyunsaturated fat=11.01 g;
cholesterol=439.1 mg; selenium=33.33 ug; refuse=12.13%; %cal as
carb:prot:fat=4:15:81; WW Pts=11.33; (complete analysis)

Servings: 6