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Spinach Stuffed Eggs
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12 hard-cooked eggs
1 (10-ounce) package frozen chopped spinach or 1 bunch fresh spinach, cooked and chopped
1/4 cup sugarfree mayonnaise
2 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Cook the spinach. Drain and squeeze dry, getting out as much water as possible so spinach doesn't dilute the filling.
Peel eggs and cut in half. Mash yolks with spinach, mayonnaise, oil, cheese, salt and pepper. Carefully fill each egg white half with the yolk mixture. Cover with plastic wrap and refrigerate until well chilled.
Serves 6
3 grams per serving.
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