Stuffed Pineapple-Egg Salad
Comment on this recipe
Take to your next luncheon meeting buffet....surprise.
1 can (15 1/2 ounce) crushed pineapple
12 hard-boiled eggs, halved
2 tablespoons low-fat mayonnaise
1/4 teaspoon pepper (white or black)
Drain canned pineapple, reserving juice. Peel and halve cooked eggs. Remove egg yolks and set aside in medium bowl; place egg whites on platter.
Combine yolks with a small amount of pineapple juice and mayonnaise with a fork to make a firm, but smooth paste. Add drained pineapple and pepper, combining into a lumpy type egg salad mixture.
Using a rounded teaspoon of mixture, gently fill/stuff each egg half. Place in deviled egg dish/carrier or leave on plate. Cover with container lid or foil. Chill for up to two hours, letting the mixture develop its unique flavor.
Kay Schriefer, Moline