I love deviled eggs and they are so good for you. Think about them for your next gathering. Here is one of our favorite versions made a bit lighter with light mayo and light sour cream...so delicious!
- 12 eggs
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1/2 cup cucumber finely chopped
- 1 tablespoon dill, chopped
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
After boiling the eggs as outlined above, cut eggs in half lengthwise. Scoop out the yolks and mash with the all the ingredients listed except dill and chopped cucumber. Taste for right amount of salt and pepper. Once the above mixture is the right taste for you, stir in the chopped cucumber. Taste again to make sure it does not need any further adjustments and then spoon mixture into the egg white halves or better yet, put the ingredients into a pastry bag and pipe it in so it looks more uniform. Top off with dill sprigs for garnish or sprinkle with paprika. Refrigerate until ready to serve.