HERBED DEVILED EGGS

I don’t usually make deviled eggs just for myself–I make them to take to pot lucks or other people’s houses.  Over the years I’ve tried all sorts of recipes, and this is one that is always a big hit.  Since I don’t like parsley much, I usually leave it out, but I add a little extra dill and chives from my garden.  By substituting a low fat salad dressing in place of the mayonnaise, you can cut some of the fat and calories and change up the flavor a little, but I usually add low fat mayonnaise that has olive oil in it as the flavor is more to my liking.  Reduced fat sour cream also cuts some of the calories and fat.

HERBED DEVILED EGGS

12 hard cooked eggs, peeled

1/4 cup mayonnaise or your favorite salad dressing

1/4 cup dairy sour cream

2 to 3 teaspoons Dijon mustard

2 tablespoons very finely snipped and chopped fresh dill, parsley and chives

Dill sprigs

Cut the eggs in half lengthwise and remove yolks.   Place yolks in a bowl, set whites aside; mash yolks with a fork, add mayonnaise, sour cream and mustard, mix well.  Season to taste with salt and ground black pepper; I also add a little white pepper here and a teaspoon of white vinegar.  Sprinkle some of the finely snipped herbs into each egg white half.  Gently spoon or pipe yolk mixture on top of herbs in each.  Top with additional dill.  Makes 12 servings.