Better Deviled Eggs Recipe

• 2 x hard cooked Large eggs cooled
• 2 tsp fat-free lowfat sour cream
• 1 tsp sweet pickle relish
• 1 tsp reduced-fat mayonnaise
• 1/4 tsp Dijon-style mustard
• 1 pch salt
• 2 Tbsp. chopped celery

1. Cut each egg in half.
2. Carefully remove the yolks.
3. Throw away one yolk.
4. In a custard c., mash the remaining egg yolk.
5. Add in the lowfat sour cream, pickle relish, mayonnaise, mustard and salt.
6. Stir to mix well.
7. Stir in the celery.
8. Serve at once or possibly cover and chill.
9. The Large eggs will keep in the refrigerator for 1 to 2 days.
10. This recipe yields 2 servings.
11. Serving size: 1 egg.
12. Comments: What's a holiday buffet without deviled Large eggs This version is much healthier!

eggs, sour cream, sweet pickle, mayonnaise, mustard, salt, celery

Taken from cookeatshare.com/recipes/better-deviled-eggs-84127 (may not work)