Deviled Eggs-South Beach Style

Ingredients:

• 10 large eggs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped roasted red peppers (from a jar)
• 2 tbsp reduced-fat sour cream
• 2 tbsp capers, rinsed and roughly chopped
• 2 tbsp finely chopped chives
• 2 tsp grainy Dijon Mustard
• 1/8 tsp salt
• freshly ground black pepper
• Paprika

Makes 20 Egg Halves

1. 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 5 minutes. Remove from heat and let stand, covered, for 20 minutes.
2. Drain eggs in a colander and then run cold water over the eggs to cool. Place the eggs in the refrigerator tocool completely, about 1 hour.
3. When cool, peel eggs and half lengthwise. Carefully remove yolks fom 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 gg white half. Sprinkle with paprika and serve.

WW POINTS VALUE: 2 Pts per egg half

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. If you're looking for an hors d'oeuvres for a crowd or a light snack, this is the treat for you. You will be filled after eating this yummy treat. I have never made deviled eggs before and I wanted to try something new. Plus it was too hot to cook. My deviled eggs were a little runny but still delicious thanks to the red peppers, capers, chives and Dijon Mustard.