Stuffed eggs are always a favorite at any gathering. Usually, deviled eggs are the first to be eaten up at any gathering. Cut the fat and calories by using light or non-fat mayonnaise and sour cream (I personally like the light versions better).

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

More delicious deviled egg recipes:
Stuffed "Deviled" Lemony Eggs
Deviled Eggs with Truffles
Stuffed "Deviled" Eggs with Caviar
Uptown Deviled Eggs
 

Stuffed "Deviled" Lemony Eggs Recipe

Check out my informative articles on How To Make Perfect Deviled Eggs and How To Boil and Peel Hard-Cooked Eggs.

Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.

Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.

In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and sour cream. Add dill weed, lemon zest, and salt; stir until well blended.

Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Generously sprinkle each half with paprika or chives, leaving a little yellow showing around the edges. Cover and refrigerate.

Serve well chilled.

NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.

Makes 16 stuffed eggs.