| | 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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| 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 |
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