- 4 hard-cooked eggs, peeled and halved lengthwise
- 2 tsp reduced-calorie mayonnaise
- 1 tsp ketchup
- 1 tsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1/8 tsp salt
Makes 4 Servings
- Remove the yolks from the egg halves; set the whites aside. In a medium bowl, mash the egg yolks with a fork; mix in the mayonnaise, ketchup, mustard, cayenne, and salt.
- Spoon the yolk mixture evenly into the egg whites.
WW POINTS VALUE: 2 Pts. (2 filled egg halves)
Note: This recipe appears in the WW New Complete Cookbook. I have now become a fan of eggs and deviled eggs have become quite popular with my mom. Deviled eggs can be used as a delicious party appetizer, light lunch or snack. Deviled eggs may take some time to prepare them but they are worth the time and effort. The secret to hard-cooked eggs: Place the eggs in a saucepan and add enough water to cover by 1-inch. Then bring the water just to a boil; then remove the pan from the heat, cover and let stand 15-20 miinutes. Then run cold water over the eggs to stop the ccoking process and place in the refridgerator for about 30-45 minutes before cracking them and removing the yolks. Even though the recipe calls for Dijon mustard, I highly recommend using dry mustard so the egg yolk mixture doesn't get to runny.
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