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Pimiento Deviled Eggs Recipe
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Ingredients
12 eggs, hard-cooked and shelled (large)
1/4 cup sliced pimientos, chopped
1/4 cup low-fat mayonnaise dressing
1 tablespoon Dijon mustard
1 teaspoon Dijon mustard
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
Directions
These appetizers are festive and colorful, and can easily be made the day ahead. Simply spoon the yolk mixture into the whites for a more casual look, or use a decorating bag with a large star tube for a more formal look. Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white halves. Cover and refrigerate until ready to serve.
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