Modern Deviled Eggs With Sweet Pickle
6 hard-cooked eggs, peeled and cooled
2 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet pickle cubes, drained and finely chopped
1 teaspoon pickle juice
Salt and ground black pepper to taste
Slice each egg in half using a straight (not serrated) knife. Give each a slight squeeze over a medium bowl to dislodge the yolk. Place the white portion on a serving plate.
With a fork, smash the yolks into a fine paste. Add the mayonnaise, mustard, pickle, pickle juice, salt and pepper, if desired, to the yolks. Mix well. Scrape into a small plastic baggie (quart or sandwich-size) and clip off one corner. Squeeze the mixture to the cut corner and then pipe mixture into the white halves. Refrigerate or serve immediately. Start to finish: less than 10 minutes
Makes 12 deviled eggs
Nutrition: Approximate values per serving: 42 calories, 3 g fat (0 g saturated), 83 mg cholesterol, 3 g protein, 1 g carbohydrates, trace g dietary fiber, 73 mg sodium.