Ingredients

6 large eggs (in shell)

2 Tbsp. light mayonnaise

1 tsp. mustard (or substitute a sprinkle of black pepper and salt)

Optional garnishes (paprika, dried dill, sliced scallions, crisp bacon bits, sliced black olives, etc.)

Directions

Place eggs in a saucepan in a single layer and cover with water. Bring to a boil, then remove from heat. Cover and allow to stand for 12 minutes. Drain water and cool under cold, running water. Peel eggs carefully. Split eggs in half lengthwise and remove yolks. Place yolks, dressing and mustard into a small zipper-lock plastic bag and squeeze to mix. Cut a small hole in the corner of the bag. Squeeze mixture into egg white halves. Garnish as desired.

Makes six servings (two egg halves). A serving has 90 calories, 6 grams (g) fat, 6 g protein, 1 g carbohydrate, 0 g fiber and 174 milligrams sodium.