Prep time: 4 minutes
Cook time: about 15 minutes (to boil eggs)
Serves: 2 servings
2 hard-boiled eggs, shelled
1 1/2 Tbs light cream cheese
1 1/2 Tbs shredded reduced-fat
1 1/2 Tbs finely chopped lean ham
Freshly ground black pepper
Remove yolks; mix ingredients; shape the mixture into balls and press them into the egg whites.
1. Cut eggs in half (either way); remove yolks, and reserve them for another use (you can crumble yolks and sprinkle on a green salad or mix into macaroni or potato salad).
2. In a small bowl, stir together cream cheese, cheddar cheese, ham, and ground pepper.
3. Use fingers to shape about 2 teaspoons of the ham-and-cheese mixture into a small ball, and press it into the yolk cavity of the egg white. Repeat the same process with remaining egg-white halves and ham-and-cheese mixture.
4. Pack 2 halves in a lidded plastic container or paper cup covered with foil; add them and an ice pack to lunch box or bag.
per serving (2 halves): 121 calories, 8 g fat (3.2 g saturated), 218 mg sodium, 222 mg cholesterol. Provides 1/4 of the daily value for cancer-fighting selenium.