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6 hard-boiled eggs
5 tablespoons mayonnaise
2 teaspoons spicy brown or Dijon mustard
1/4 teaspoon salt
scallion greens (garnish)
1. Slice eggs in half, and carefuly remove yolks to mixing bowl.
2. Mash yolks with fork. Stir in mayonnaise, mustard, and salt, and spoon until creamy.
3. Spoon mixture back into hollows of egg whites.
4. Garnish with a little scallion greens for color. Cover and refrigerate until ready to serve.
Tip: To pack eggs for lunch, put two halves together, face to face, and wrap in plastic.
Per Serving: 80 cal, 3g pro, 1g carb, 7g fat, 1.5g sat fat, 110mg chol, 0g fiber, 130mg sodium
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