French-Style Stuffed Eggs

eggs in a pot
This dish is a great addition to Easter Brunch, and as you will discover, is deliciously divine. In France, this recipe is traditionally served warm, but you can chill them overnight if you prefer.

Yield: 16 servings (serving size: 1 egg half)

Calories: 38 ♥ Fat: 1.6g ♥ Protein: 3.3g ♥ Carbs: 2.3g ♥ 
Fiber: 0.1g ♥ WW Old Points: 1 ♥ WW Points+: 1

French-Style Stuffed Eggs

Lorrie Hulston Corvin, Cooking Light MARCH 2005

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


1) Place your eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove the saucepan from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

2) 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.

3) Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

4) Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

5) Preheat broiler.

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

7) Enjoy your holiday meal!