Deviled Eggs II

[mos]

This is a wee bit different from other recipes that I posted and makes a great side for a veggie-type breakfast, lunch, or dinner!
Deviled Eggs II
12 hard-cooked eggs
1/2 cup fat free mayonnaise
2 tsp Dijon mustard
2 tbs scallions, finely chopped
1 tbs chives, finely chopped
paprika
Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork.

Add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves.

If you have a pastry bag with a star-shaped tip, you could pipe the yolks into the whites. Top with chives. Cover and refrigerate until ready to use.

Sprinkle with a little paprika before serving if you like. 24 Servings

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