2008 Deviled Eggs with Dill

By boandozzy

2 egg halves equals 74 calories, 5 g fat (1 g saturated fat), 144 mg cholesterol, 207 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat. Originally published as Deviled Eggs with Dill in Light & Tasty April/May 2007, p27

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons reduced-fat mayonnaise
• 1-1/2 teaspoons cider vinegar
• 3/4 teaspoon prepared mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• Dash pepper
• 12 fresh dill sprigs

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).

In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.
Yield: 1 dozen.