Deviled Eggs with Roasted Red Peppers

Ingredients:

• 4 large eggs
• 2 tbsp fat-free mayonnaise
• 1 oz. roasted red peppers (packed in water), about 1 piece, minced
• 1 tsp dry mustard
• 1/8 tsp hot pepper sauce
• 1 tbsp chives or parsley, freshly minced
• Pinch of paprika

Makes 4 Servings

1. Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
2. Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
3. Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

WW POINTS VALUE: 2 pts (2 halves per serving)

Note: This recipe appears on www.weightwatchers.com.  Deviled eggs have been an American classic dish since the 1950's and they are yummy no matter how you make them. These appetizers are great for a party because everyone always goes for the deviled eggs. I made a few changes to this recipe. I used dry mustard instead of Dijon mustard so the mixture wouldn't be as gooey. I also sprinkled a pinch of paprika on top of the eggs for a little more heat and flavor. Plus, paprika is tradtionally used to top deviled eggs. I also highly recommend using a pastry bag and decorating tip to squeeze out the egg yolk filling into the egg white base for a much prettier presentation. Also, make sure you keep your eggs in the pot for simmering for EXACTLY 12 minutes so the yolk filling is creamy and you don't get any brown rings around the egg white shell.