Heavenly Stuffed Eggs-Ww Friendly

1. 1

   Peel the eggs and cut them in half lengthwise.

2. 2

   Lift out the yolks.

3. 3

   Set aside 2 yolk halves for use in the filling.

4. 4

   Discard the remaining yolks or reserve them for another use.

5. 5

   Shave a thin slice off the bottom of each white so it will stand upright.

6. 6

   Arrange the whites, cut side up in a large plate.

7. 7

   In a medium bowl, combine the potatoes, garlic and the 2 yolk halves.

8. 8

   Mash with a potato masher or the back of a fork until well-blended.

9. 9

   Stir in 2 tablespoons stock, 1 tablespoon lemon juice and 1 teaspoon vinegar until well blended.

10. 10

    Add the oil and the remaining 1 tablespoon stock, 1 tablespoon lemon juice and 2 teaspoons vinegar.

11. 11

    Beat with a spoon until smooth and fluffy.

12. 12

    Fold in 1 tablespoon of the scallions and the pepper.

13. 13

    Using a teaspoon or a pastry bag fitted with a large star tip, fill the egg whites with the potato mixture.

14. 14

    Sprinkle the tops with the remaining scallions.

No additional tips available.