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Deviled Eggs

http://www.eatingwell.com/recipes/deviled_eggs.html

From EatingWell:  July/August 1996

Try experimenting with this basic recipe by adding your favorite mix-ins--like pickle relish, finely chopped red bell pepper or salsa--to the yolk mixture.

24 deviled eggs | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 12 hard-boiled eggs, peeled (see Tip)
• 1/2 cup EatingWell Mayonnaise, (recipe follows)
• 2 tablespoons chopped chives
• 2 teaspoons Dijon mustard
• Salt & freshly ground pepper to taste
• Paprika for garnish

Preparation

1. Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
2. Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
3. Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.

Nutrition

Per serving : 46 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 111 mg Cholesterol; 1 g Carbohydrates; 3 g Protein; 0 g Fiber; 78 mg Sodium; 40 mg Potassium

Exchanges: 1/2 medium-fat meat

Tips & Notes

• Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.