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French-Style Stuffed Eggs


8 large eggs
1/3 c. minced reduced-fat ham
1 tbsp. minced green onions
1 tbsp. minced parsley
1 tbsp. low-fat mayonnaise
1 tsp. mustard
1/4 tsp. chopped fresh thyme
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 (1 oz) slices white bread, torn into large pieces
Cooking spray
Fresh thyme leaves (optional)


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. Drain and rinse
with cold running water until cool.

3: Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks.
Place remaining 4 yolks in a medium bowl. Add ham and next 7
ingredients (through pepper); stir until combined.

4: Place bread in a food processor; pulse 10 times or until coarse
crumbs measure 1 c.

5: Spoon about 1 tsp. yolk mixture into each egg white half. Top each
half with 1 tbsp. breadcrumbs. Coat breadcrumbs with cooking spray.

6: Preheat broiler.

7: Place eggs on a baking sheet; broil 1 minute or until breadcrumbs
are toasted. Garnish with thyme leaves, if desired.

16 servings