Zesty Devilled Eggs

South Beach Friendly Zesty Deviled Eggs 

6 hard-boiled eggs

1/4 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. pepper

3 tbsp. reduced fat mayonnaise or salad dressing

1/2 c. finely shredded reduced fat cheddar or similar cheese (about 2 oz.)

2 tbsp. snipped parsley (or 1 tsp. prepared horseradish) 

Cut peeled eggs lengthwise into halves.  Slip out yolks and mash with fork.  Mix in remaining ingredients.  Fill whites with egg yolk mixture, heaping each lightly.  Arrange eggs on large serving plate.  Cover and refrigerate no longer than 24 hours.  6 servings. 

Adapted from "Betty Crocker's Cookbook – New and Revised Edition" (4^th Ed.) p. 327.  Copyright 1980, General Mills, Inc.  Golden Press / New York.