Steuben's Deviled Eggs

Yield: 2 dozen

Ingredients

• 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

Instructions

1. Prepare hard-boiled eggs; chill thoroughly.
2. Remove shells from eggs. With a sharp knife, slice each egg in half lengthwise. Carefully remove yolks and place in a mixing bowl.
3. Place egg white halves on a serving platter, cut-side up, and set aside.
4. Mash yolks with a fork until completely smooth.
5. Add remaining ingredients to the yolks and mix well. Spoon yolk mixture into the egg white halves; cover and chill until ready to serve.

Notes

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

Attribution

Steuben's, Denver, Colorado