Prep time: 10 minutes
Cook time: 20 minutes; assembly time: 10 minutes
Serves: 24 deviled eggs
12 large eggs
2 to 3 tablespoons apple cider vinegar
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Paprika for garnish
Mash, mix, and spoon filling into eggs, and sprinkle with paprika. Older kids can help peel and slice cooled eggs.
1. Place the eggs ina large pot with enough cool water to cover them; add 1 tablespoon of the vinegar. Bring to a full boil over high heat for 10 minutes. Remove the pot from heat and place inthe sink. Let cold water run into the pot until all the hot water has overflowed and the eggs are cool.
2. Peel eggs and slice inhalf lengthwise. Remove the yolks wit ha teaspoon and place in a medium bowl; place the egg-white halves on a tray or cookie sheet; cover and refigerate until ready to use. Add the mayonnaise, sour cream, 1 table spoon vinegar, mustard, salt, and pepper to the yolks, and mash with a fork until smooth. Add vinegar by the teaspoon to suit your taste.(The filling can be prepared up to two days beforehand; fill no more than 3 hours before serving.)
3. Spoon 1 heaping teaspoon of the filling into each egg-white half, mounding it in the center. Cover and refigerate until ready to serve.
To Serve: Arrange deviled eggs ona platter and sprinkle with paprika.
PER SERVING (1 egg): 95 calories, 6 g protein, 7 g fat (1.9 saturated), 1 g carbohydtare, 0 g fiber, 180 mg sodium, 217 mg cholesterol, 0.8 mg iron, 32 mg calcium.