Deviled Eggs

5 large eggs
3 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons chopped chives
1 tablespoon sour cream
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Place eggs in large saucepan with cool water to cover. Cover pan; heat to boiling over high heat. Remove from heat; let eggs sit in water 18 minutes. Cool eggs under cold running water; peel. Slice in half lengthwise. Put yolks in medium bowl.

Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt and hot pepper sauce until smooth. Cover bowl; refrigerate 30minutes.

Spoon or pipe mixture through pastry bag into egg white halves. Filling also can be placed in sturdy plastic storage bag; snip small hole in one corner and squeeze out filling into egg white. Serve at
room temperature or chilled.

Makes 10 large eggs (1/2 egg)

Calories 50, Fat 4g, Carbs 1g, Sodium 95mg, Fiber 0g.

Weight Watcher Points - 1 Point
Calculated using a Weight Watcher Calculator
2005 Newsletter

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