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Cajun Deviled Eggs

Makes 12 deviled eggs

• 6 hard-cooked eggs, peeled
• 2 tablespoons chopped shallots or green onions
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup fat-free or light mayonnaise
• 1/4 cup fat-free or light sour cream
• 1 tablespoon Creole mustard or stone-ground mustard
• 2 teaspoons Creole seasoning, or more to taste
• 1/2 teaspoon cayenne pepper, or more to taste
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste

Cut the hard-cooked eggs in half lengthwise. Remove the yolks to a medium bowl and mash them with a fork. Set aside the egg white halves. Add the chopped shallots and parsley to the egg yolks and mix together.

Add the light mayonnaise, sour cream, mustard, Creole seasoning, cayenne pepper, garlic powder, salt and black pepper to the mashed yolks. Mix until somewhat smooth.

Fill the egg whites with the yolk mixture. If desired, sprinkle the tops with additional Creole seasoning.

Per serving: 44 calories (50 percent from fat), 2 g fat (1 g saturated), 2 g carbohydrate, 3 g protein, 84 mg sodium, 93 mg cholesterol, 20 mg calcium, 0 g fiber.

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