Traditional Recipe

6 large hard-boiled eggs

4 tablespoons mayonnaise

2 teaspoons sweet pickle relish

1/2 teaspoon yellow mustard (such as French's)

Salt and black pepper to taste

Paprika for garnish (optional)

Peel the eggs. Using a thin-bladed knife, halve the eggs lengthwise. Using a teaspoon, carefully remove the yolks, leaving the whites intact, and transfer the yolks to a small mixing bowl. Place the whites, cut sides up, on a plate.

Using the back of a fork, mash the yolks with the mayonnaise, relish, mustard, salt and pepper until smooth and well-mixed.

Using a teaspoon, carefully spoon the yolk mixture back into the hollows of the egg-white halves; there should be enough to create a slight mound on top of each. Sprinkle lightly with paprika if desired. Cover and refrigerate until ready to serve. Makes 12.

Per serving (based on 12): 52 calories, 3 gm

protein, 1 gm carbohydrates, 4 gm fat, 107 mg cholesterol, 1 gm saturated fat, 66 mg sodium,

0 gm dietary fiber

Curried Deviled Eggs

6 large hard-boiled eggs

4 tablespoons mayonnaise

2 teaspoons Dijon-style

mustard

1/2 teaspoon curry powder

1/4 teaspoon dry mustard

Dash cayenne pepper

Salt and black pepper to taste

Chopped green onion for garnish

Peel the eggs. Using a thin-bladed knife, halve the eggs lengthwise. Using a teaspoon, carefully remove the yolks, leaving the whites intact, and transfer the yolks to a small mixing bowl. Place the whites, cut sides up, on a plate.

Using the back of a fork, mash the yolks with the mayo, Dijon mustard, curry powder, dry mustard, cayenne, salt and pepper until smooth and well-mixed.

Using a teaspoon, carefully spoon the yolk mixture back into the hollows of the egg-white halves; there should be enough to create a small mound on top of each. Garnish with green onion if desired. Cover and refrigerate until ready to serve. Makes 12.

Per serving (based on 12): 53 calories, 3 gm

protein, 1 gm carbohydrates, 4 gm fat, 107 mg cholesterol, 1 gm saturated fat, 64 mg sodium, 0 gm dietary fiber