IntroductionChef Meg lightened up a picnic and potluck favorite! Her secret ingredient (shh, don't tell!) is pickle juice. Chef Meg lightened up a picnic and potluck favorite! Her secret ingredient (shh, don't tell!) is pickle juice.
6 large hard-boiled eggs
3 T fat free mayonnaise
1 t Dijon mustard
1/4 t black pepper
1 t dill pickle, chopped fine
1 t pickle juice
1 T celery, chopped fine
1 T parsley, chopped
Use light mayonnaise if you prefer that, or swap sour cream for the mayo. Her serving size is two halves, which will make a satisfying afternoon snack!
If you want to lower the calories even more, only mash four of the egg yolks. You'll save 20 calories and a gram of fat.
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Great recipe. Here is a hint for peeling the boiled eggs to making deviled eggs: use older eggs, not fresh eggs. I was a science fair judge and a young lad did a scientific experiment on this. Something to do with the inner membrane letting go of the shell as the egg ages. He was correct! - 4/4/10
For incredible texture, press the yolks through a strainer (I use a fine mesh tea strainer.) The filling will be wonderfully smooth and fluffy. To make this a more special adult treat, sprinkle with smoked paprika or cayenne. Also, you can top these with a few capers. - 12/29/09