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Tarragon Deviled Eggs

Makes 12 deviled eggs

• 6 hard-cooked eggs, peeled
• 2 tablespoons chopped shallots or green onions
• 2 tablespoons chopped fresh tarragon
• 1/4 cup fat-free or light mayonnaise
• 1/4 cup fat-free or light sour cream
• 1 to 2 tablespoons Dijon mustard
• 1/4 teaspoon garlic powder
• Dash of hot red pepper sauce, optional
• Salt and black pepper to taste
• Paprika, optional

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

Add the chopped shallots or green onions and tarragon to the egg yolks and mix together. Add the light mayonnaise, sour cream, mustard, garlic powder, hot red pepper sauce, salt and black pepper. Mix until somewhat smooth.

Fill the egg whites with the yolk mixture. If desired, sprinkle the tops of the deviled eggs with paprika.

Per serving: 43 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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