Pimiento Studded Deviled Eggs

Ingredients:

• 12 large eggs, hard-cooked and shelled
• 1/4 cup(s) sliced pimientos, chopped
• 1/4 cup(s) low-fat mayonnaise dressing (I'm sure Fage 0% Greek yogurt would work here as well with a splash of balsamic vinegar)
• 1 teaspoon(s) Dijon mustard (or more to your taste)
• 1/2 teaspoon(s) ground red pepper (cayenne)
• 1/4 teaspoon(s) salt
• Fresh herb sprigs for garnish

Slice each egg lengthwise in half. 

Gently remove yolks and place in small bowl; with fork, finely mash yolks. 

Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.

Place egg-white halves in a pan with short sides lined with paper towels (to prevent eggs from rolling).  Spoon yolk mixture into egg-white halves. 

If you have a pastry tube you can always make these prettier by putting the mixture in a pastry tube and then pressing into each egg-white half. 

Cover and refrigerate until ready to serve.

About 35-40 calories each