Deviled Eggs (Reduced Calorie)

1. 1

   Place eggs in a large saucepan (set carton aside, see Note) Fill with enough water to cover.

2. 2

   Add oil.

3. 3

   Bring just to a boil, then reduce heat to simmer.

4. 4

   Cook 12 minutes.

5. 5

   Drain and run eggs under cold water until cool.

6. 6

   Peel eggs.

7. 7

   Cut a thin slice off the least pointy end to expose the yolk; if necessary, continue cutting thin slices until you see the yolk.

8. 8

   Gently squeeze eggs to pop out yolks.

9. 9

   Place yolks in a large bowl; return white to carton.

10. 10

    Save trimmed pieces of egg white.

11. 11

    Repeat with all eggs.

12. 12

    Mash yolks with mustard, dill, mayonnaise, pickle relish, salt, pepper and hot sauce.

13. 13

    Transfer to a large resealable bag.

14. 14

    Snip off 1 inch from a corner; pipe filling into whites, mounding over tops.

15. 15

    There will be about 1/3 cup filling left over.

16. 16

    Chop trimmed pieces of egg white and combine with extra filling; save for a sandwich.

17. 17

    Close carton; refrigerate until serving.

18. 18

    Note: I only use Styrofoam cartons that have been washed for storage of eggs, cardboard cartons could have bacteria in them.

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