French-Style Stuffed Eggs

Ingredients

• 
  8 large eggs 
• 1/3 cup minced reduced-fat ham 
• 1 tablespoon minced green onions 
• 1 tablespoon minced parsley
• 1 tablespoon low-fat mayonnaise 
• 1 teaspoon mustard
• 1/4 teaspoon chopped fresh thyme
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 (1-ounce) slices white bread, torn into large pieces 
• Cooking spray
• Fresh thyme leaves (optional)
• Preparation

1. 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.
2. Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
4. Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
5. Preheat broiler.
6. Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.