Weight Loss Surgery Cookbook

236 Part III: Simple Recipes to Enjoy Anytime

Crab-Stuffed Deviled Eggs

These creamy stuffed eggs (shown in the color section) are filled with crabmeat, which

make these deviled eggs the best you ever had. With a pinch of tarragon and fresh

shallot in every bite, your family or guests will surely go back for more. If you’re not

familiar with shallots, they’re found in the produce department, usually near garlic.

Their taste is a cross between an onion and garlic and is mild in flavor.

Stage: Soft foods

Preparation time: 10 minutes

Yield: 16 servings (^1 ⁄ 2 stuffed egg each)

8 large eggs, hard-boiled and peeled

4 tablespoons light mayonnaise

11 ⁄ 2 tablespoons chopped fresh tarrragon

1 tablespoon minced shallot

2 teaspoons lemon juice

(^1) ⁄ 8 teaspoon black pepper
(^1) ⁄ 4 teaspoon hot sauce
One 6.5-ounce can crabmeat, drained
1 Cut eggs in half lengthwise. Scoop yolks into a medium bowl and mash with a fork.
2 Mix in mayonnaise, tarragon, shallot, lemon juice, black pepper, and hot sauce. Mix in
crab.
3 Divide the crab mixture into 16 equal portions and spoon into the cavity of each half
egg white.
Tip: To hard-boil eggs, place eggs into a medium-sized pot and cover with water. Place on
the stove and bring to a boil, then turn off the heat and let the eggs sit in the hot water for
12 to 15 minutes. Refrigerate eggs until you’re ready to use them.
Per serving: Calories 130 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 240mg; Sodium 220mg; Carbohydrate
2g (Dietary Fiber 0g); Protein 12g; Sugar 1g.
Scallops with Spicy Tomato Chutney
Like most seafood, scallops are low calorie and high protein. Chutneys are condiments
typically served at room temperature and made with vegetables, fruit, or both mixed
with curry and herbs. They can range from sweet to very spicy in flavor and keep up to
week if refrigerated.