- 4 large egg(s)
- 2 Tbsp fat free mayonnaise
- 1 oz roasted red peppers (packed in water), about one piece, minced
- 1 tsp Dijon mustard
- 1/8 tsp hot pepper sauce
- 1 Tbsp chives, or parsley, freshly minced
Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.