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Festive Deviled Eggs Recipe

Ingredients:

• 6 large, hard-cooked eggs, cooled and peeled (use higher omega-eggs 3 if available; you'll only use half of the yolks)
• 1/4 cup cleaned and shredded crab (or finely chopped lean ham)
• 2 tablespoons finely chopped red pepper
• 2 teaspoons finely chopped green onion (mostly the green part)
• 2 tablespoons light mayonnaise (or low-fat or fat-free, if you prefer)
• 2 teaspoons Dijon mustard
• Smidgen ground nutmeg
• 1/2 teaspoon parsley flakes
• Black pepper to taste (or Mrs. Dash Lemon Pepper)

Preparation:

1. Cut eggs in half lengthwise and remove the yolks. Place half the yolks in a medium bowl and mash with fork (throw the other half away).
2. Add the crab, red pepper, green onion, mayonnaise, mustard, nutmeg, and parsley to the yolks and blend well with a fork. Add pepper to taste.
3. Spoon mixture evening among the 12 egg white halves.

Yield:
6 servings (2 deviled egg halves per serving)

Nutritional Information:
Per serving: 70 calories, 6 g protein, 1 g carbohydrate, 4.5 g fat, 1 g saturated fat, 111 mg cholesterol, 0.1 g fiber, 151 mg sodium. Calories from fat: 58%.

SOURCE: © 2005 Elaine Magee

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