This is an awesome way to use your eggs for Easter! Different and yummy. I will definitely be making them this way again, and the best thing? They are diabetic friendly!
Not too long ago I was asked if I would be interested in receiving the Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis to review. Absolutely! With Grumpy’s diagnosis I have been attempting to find ways to feed him to help control his diabetes. Since I am totally stupid when it comes to this disease I have a lot to learn. Most everything Grumpy puts in his mouth comes from my doing so I need to make sure I’m feeding him right to keep him healthy and around for a long time. This is an awesome cookbook. It has easy everyday recipes that you don’t need a lot of special ingredients in order to make. I have received permission to share some of these recipes with you as we try them out however I’m sure you could buy the cookbook when it goes on the shelf on April 24, 2012 if you are interested!
While these have blue cheese in them you can omit it if you don’t care for the flavor or the chunks that are in it – however to us that was some of the best part of it. Blue Cheese and Frank’s Red Hot just are a natural pairing in this household! I’m sure you could put some other kind of cheese in it to replace the Blue Cheese if you want cheese in it – shred some sharp cheddar or a milder cheese if you prefer.
Thank you to Angela and her publisher for sharing this book with me and giving me a resource to go to for my Grumpy!
**While I did receive the cookbook as a gift, I was in no way required to blog about it and am receiving nothing else in return for this post.
- 6 large eggs, hard cooked
- ¼ cup crumbled blue cheese
- 2 tbsp low-fat mayonnaise
- 1-1/2 tbsp minced fresh flat-leaf parsley
- 1-1/2 tbsp hot sauce
- ½ tsp salt
- ⅛ tsp fresh ground black pepper
- 1 stalk stalk celery, diced
- Shell and cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl. Mash the yolks and mix well with the cheese, mayonnaise, parsley, hot sauce, salt, and pepper. Spoon the yolk mixture back into the shells. Garnish with the celery.Please note the prep time listed below is the time I have estimated to make this recipe as it is not stated in the cookbook.