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Deviled Eggs

Recipe is from The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends (Rodale, 2006) by Arthur Agatston

Ingredients

10 large eggs
1/4 cup mayonnaise
1/4 cup finely chopped roasted red peppers (from a jar)
2 tablespoons reduced-fat sour cream
2 tablespoons capers, rinsed and roughly chopped
2 tablespoons finely chopped fresh chives
2 teaspoons grainy Dijon mustard
1/8 teaspoon salt
Freshly ground black pepper
Paprika

Directions

Place eggs in a large saucepan with cold water to cover. Partially cover pan and bring water to a full boil. Reduce heat to low, cover completely and simmer for five minutes. Remove from heat and let stand, covered, for 20 minutes.

Drain eggs in a colander and then run cold water over the eggs to cool. Place eggs in the refrigerator to cool completely, about one hour.

When cool, peel eggs and halve lengthwise. Carefully remove yolks from eggs and place in a medium bowl. Add mayonnaise, red peppers, sour cream, capers, chives, mustard, salt and black pepper to taste; mash with a fork until well combined. Spoon 1 tablespoon of the yolk mixture into each egg white half. Sprinkle with paprika and serve. Makes 20 egg halves.

Make Ahead: Eggs can be hard-boiled up to two days in advance, peeled and stored in an airtight container in the refrigerator. You can fill eggs up to two hours before the party; carefully cover and chill until ready to serve. Garnish with paprika just before serving.

Suggestions

Nutrition at a Glance (per half): 60 calories, 4.5 g fat, 1 g saturated fat, 3 g protein, 1 g carbohydrate, 0 g fiber, 110 mg sodium