This traditional deviled egg recipe is lightened up a bit by reducing the mayo calories.
Prep Time: 15 Min
 Cooling Time: 1 Hr
 Cook Time: 15 Min
 Ready In: 1 Hr 30 Min
Servings: 12
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 Ingredients:
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- 12 large eggs, in shell Â
- 4 tablespoons light mayonnaise, olive oil mayonnaise or low-fat sour cream Â
- 2 teaspoons mustard Â
- 1 celery stalk, finely chopped (optional) Â
- 2 teaspoons pickle, finely chopped (optional) Â
- Salt and pepper, to taste Â
- Paprika, for garnish Â
Directions:
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- Place a single layer of eggs in a large saucepan. Cover the eggs with at least 1 inch of cold water and bring just to a boil. Â
- Remove the pan from the burner. Cover the eggs and let stand in the water for 12 minutes (about 9 for medium eggs and 15 for extra-large eggs). Â
- Drain the eggs and cool under cold running water or in a bowl of ice water. When they're cool enough to handle, crack eggs and remove the shells. Â
- Split eggs in half, lengthwise. Using a spoon, remove the yolks and place in a small bowl. Â
- Add mayonnaise (or sour cream), mustard, celery and/or pickle (if using) and salt and pepper. Mix with a fork until most of the lumps are gone. Â
- Spoon mixture into egg white halves. Sprinkle with paprika and refrigerate until time to serve.
Note: Other optional add-ins include scallions, olives and cayenne pepper. For a fancier presentation, you can combine the yolk mixture in a plastic zipper-lock bag. Then cut a corner off the bag and squeeze the filling into the egg white halves.