Deviled Eggs (Reduced Calorie)

Name: Deviled Eggs (Reduced Calorie)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 24 eggs, 24 serving(s)
Ingredients: 12 large eggs; 1 tablespoon vegetable oil; 1 tablespoon Dijon mustard; 2 teaspoons fresh dill, chopped; 6 tablespoons light mayonnaise; 2 teaspoons pickle relish; 1/8 teaspoon salt; 1 pinch black pepper; 2 dashes hot pepper sauce

Submitted by RecipeNut

"I have started making these using less fat and they are delicious! Also can be stored in a Styrofoam egg carton until ready to use."

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Ready In:: 17mins
Ingredients:: 9
Yields:: 24 eggs
Serves:: 24

ingredients

12 large eggs
1 tablespoon vegetable oil
1 tablespoon Dijon mustard
2 teaspoons fresh dill, chopped
6 tablespoons light mayonnaise
2 teaspoons pickle relish
¹⁄₈ teaspoon salt
1 pinch black pepper
2 dashes hot pepper sauce

directions

Place eggs in a large saucepan (set carton aside, see Note) Fill with enough water to cover. Add oil. Bring just to a boil, then reduce heat to simmer. Cook 12 minutes. Drain and run eggs under cold water until cool.
Peel eggs. Cut a thin slice off the least pointy end to expose the yolk; if necessary, continue cutting thin slices until you see the yolk. Gently squeeze eggs to pop out yolks. Place yolks in a large bowl; return white to carton. Save trimmed pieces of egg white. Repeat with all eggs.
Mash yolks with mustard, dill, mayonnaise, pickle relish, salt, pepper and hot sauce. Transfer to a large resealable bag. Snip off 1 inch from a corner; pipe filling into whites, mounding over tops. There will be about 1/3 cup filling left over. Chop trimmed pieces of egg white and combine with extra filling; save for a sandwich. Close carton; refrigerate until serving.
Note: I only use Styrofoam cartons that have been washed for storage of eggs, cardboard cartons could have bacteria in them.