8 hard-cooked eggs, shelled
1/4 C fat-free mayo
2 oz or 4 Tbsp fat-free sour cream
2 Tbsp spicy brown mustard
1/8 tsp ground black pepper, paprika and/or chopped fresh parsley (optional)
Cut eggs in 1/2 lengthwise and remove the yolks, being careful not to tear the whites. Discard 4 of the yolks. Mash with fork until smooth. Place egg whites on a serving dish & set aside. Combine mayo, sour cream, mustard, pepper & 4 of the yolks. Mash with fork until smooth. Spoon filling into egg whites. Sprinkle with the paprika and/or parsley if desired. For egg salad just chop up egg whites & add to filling mixture.
16 servings at 1 point each
cblessum on 8/2/2007