Deviled Eggs

A bit lighter and healthier than your average deviled egg, the secret is not using all the yolks, then under-filling the egg whites. Try them, they’re delicious—and salt free too!

Ingredients

6 hard-boiled eggs (discard 2 of the yolks or save for another recipe)
2 TB white vinegar
2 TB light mayonnaise
2 tsp. white balsamic vinegar
1 tsp. PASTA SPRINKLE
PENZEYS PEPPER
CHIPOTLE PEPPER (or PAPRIKA)

Directions

Follow your favorite method for hard boiling eggs, or place the eggs in 2 quarts of cold water with the white vinegar. Bring to a boil over high heat; reduce heat to medium, cook for 12 minutes. Cool with cold water. Peel. Hard-boiled eggs are easiest to peel if they were purchased at least a week ago—very fresh eggs are difficult to peel perfectly. Cut eggs in half. Carefully remove the yolks and place four in a small bowl. Discard or save the remaining 2 yolks. Add mayonnaise, vinegar and PASTA SPRINKLE to the small bowl; mash with a fork till the mixture is creamy. Spoon into egg whites, or place in a zip-top bag and cut the corner off with a scissors, so the mix can be piped through into the egg whites. Fill lightly. Top with a dusting of PENZEYS PEPPER and CHIPOTLE PEPPER or PAPRIKA.

Prep: time: 10 minutes
Cooking time: 15 minutes
Yield: 12 deviled eggs