Deviled Eggs - 14 Halves

7 hard cooked eggs, completely cooled 3 tablespoons low-fat mayonnaise 1 tablespoon Dijon-style mustard ⅛ teaspoon Kosher salt 3-5 drops Tabasco® or other hot sauce

Calories 95 (67% from fat) • carb. 1g • pro. 6g • fat 7g • sat. fat 2g • chol. 215mg • sod. 175mg • calc. 25mg • fiber 0g

Remove shells from eggs and discard. Slice each egg in half lengthwise. Wipe the knife with a paper towel after slicing each egg to prevent the yolk from showing on the white. Remove yolks and arrange whites on a plate. Place the egg yolks in the work bowl of a Cuisinart® Mini Prep Processor and pulse to break up, 5 times. Scrape the work bowl. Add the mayonnaise, mustard, salt and hot sauce to taste. Process for 10 seconds on Grind; scrape the work bowl. Process 10 seconds on Chop; scrape the work bowl. Spoon the deviled yolk mixture into the reserved egg white halves. Or place the deviled yolk mixture in a 1-quart freezer weight plastic bag. Cut about ¼-inch off one corner of the bag. Use the bag to squeeze the yolk mixture into each egg white half. Refrigerate until ready to serve. Just before serving, sprinkle with paprika or chopped fresh parsley or chives.