Scotch Eggs

• 2 large baking potatoes, peeled and cut into 1-inch cubes
• 1/4 cup nonfat cream cheese
• 2 teaspoons minced fresh chives
• 2 tablespoons minced green onions
• 1/4 teaspoon salt
• Dash of pepper
• 3 hard-cooked eggs
• 1 egg white, lightly beaten
• 1/2 cup reduced-fat round buttery cracker crumbs
• Vegetable cooking spray
• 12 fresh asparagus spears
• 1/2 cup nonfat sour cream
• 1/4 cup reduced-calorie mayonnaise
• 2 tablespoons prepared horseradish
• 3 tablespoons skim milk
• 8 romaine lettuce leaves
• Chopped fresh chives (optional)

1. Cook potato in boiling water to cover 15 minutes or until tender; drain. Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat well.
2. Cut hard-cooked eggs into quarters. Shape 1/4 cup potato mixture around each egg quarter to form an egg shape. Brush each with egg white; roll in cracker crumbs. Place on a baking sheet coated with cooking spray. Bake at 400u0b0 for 5 minutes or until browned.
3. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover; steam 7 minutes or until crisp-tender. Drain.
4. Combine sour cream and next 3 ingredients; stir. To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates. Top each serving with 3 tablespoons sour cream mixture. Garnish with chopped fresh chives, if desired.

baking potatoes, nonfat cream cheese, fresh chives, green onions, salt, pepper, eggs, egg, buttery cracker crumbs, vegetable cooking spray, nonfat sour cream, mayonnaise, horseradish, milk, fresh chives

Taken from www.myrecipes.com/recipe/scotch-eggs-0 (may not work)