Easy Classic Deviled Eggs

Ingredients

6 hard-cooked eggs, peeled and cut lengthwise

¼ cup Light Mayonnaise or Salad Dressing

½ teaspoon dry ground mustard

½ teaspoon white vinegar

1/8 teaspoon salt

¼ teaspoon ground black pepper

Paprika for garnish

Instructions

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg whites with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Variations:

For spicy eggs-

Try with 1 teaspoon of Dijon mustard instead of the mustard powder, instead of the vinegar add a few dashes of hot sauce and finely chop some chives into the mixture

For sweet and spicy eggs-

Try with 3 tablespoons (instead of a ¼ cup) of ultra-light mayonnaise, 1 teaspoon of Dijon mustard instead of the mustard powder, 1 ½ tablespoons of finely chopped onion, 2 tablespoons of relish, and 1-2 tablespoons of horseradish (well drained)

For crunchy veggie eggs-

Try with 3 tablespoons (instead of a ¼ cup) of ultra-light mayonnaise, 1 teaspoon yellow mustard instead of the mustard powder, 1 tablespoon each finely chopped red pepper, green onion and celery

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg whites with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Notes

Exchanges

Count each egg (or two egg halves) as 1 protein