Deviled Eggs

Deviled eggs make a quick main dish for a light meal, especially if you have hard-cooked the eggs in advance. Here's a simple recipe you can make earlier in the day, saving you even more minutes at mealtime.

Yield: 6 servings

Ingredients:

6 large hard-boiled and peeled eggs
¼ cup low-fat mayonnaise
⅛ teaspoon salt
⅛ teaspoon pepper

Directions:

Wash hands with soap and water.
Slice eggs into halves lengthwise. Remove yellow yolks and save whites.
Place yolks in a one-quart zip lock style bag along with the remaining ingredients (except the egg whites). Press out air.
Close bag and knead (mush together) until ingredients are well-blended. (Note: you could also put yolks in a bowl with other ingredients [except the egg whites], and mix together well until they look like a paste).
Push contents toward one corner of the bag. Cut about 1/2 inch off the corner of the bag. Squeezing the bag gently, fill reserved egg white hollows with the yolk mixture. (Note: If you used a bowl, you can spoon the yolk mixture into the egg whites.)
Chill to blend flavors.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

If making less than 6 eggs, use about 2 teaspoons of mayonnaise per egg.
To keep deviled eggs from tipping over, use a paring knife to trim a very thin slice off the bottom of the rounded side of the egg whites before filling them.

Nutrition Information: