Try out this lip smacking stuffed eggs.
8 large eggs
1 tablespoon minced onions
1 tablespoon minced parsley
1/4 teaspoon chopped fresh thyme
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
Salt and ground black pepper
Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.
Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add onions, parsley, mayonnaise, mustard, thyme, Salt and pepper; stir until combined.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Spoon about 1 teaspoon yolk mixture into each egg white half.
Place eggs on a baking sheet; broil for a minute.