Steuben's Deviled Eggs

Source: Steuben's, Denver, Colorado

Makes 2 dozen

1 dozen large eggs
2 teaspoons Dijon mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
1 tablespoon fresh onion, grated
1/4 teaspoon fresh parsley, minced
1/4 teaspoon fresh oregano, minced
1/4 teaspoon fresh chives, snipped
1/4 teaspoon fresh lemon juice
1/4 cup Hellmann's mayonnaise

Prepare hard-boiled eggs; chill thoroughly.

Remove shells from eggs. With a sharp knife, slice each egg in half lengthwise. Carefully remove yolks and place in a mixing bowl.

Place egg white halves on a serving platter, cut-side up, and set aside.

Mash yolks with a fork until completely smooth. Add remaining ingredients to the yolks and mix well. Spoon yolk mixture into the egg white halves; cover and chill until ready to serve.

Nutritional information per serving: 85 cal., 6 g fat (2 g sat), 212 mg chol., 1 g carb., 6 g pro., 0 g fiber, 165 mg sodium