Here is a version of deviled eggs that dispenses with most of the cholesterol-laden egg yolks.

6		Hard-cooked large eggs
1		Green onion, including top, chopped fine
1	tbsp	Reduced-calorie mayonnaise
1	tbsp	Minced parsley
2		Sweet gherkin pickles, chopped fine
1/2	tsp	Dijon or spicy brown mustard
1/8	tsp	Salt
1/8	tsp	Black pepper
8		Sprigs parsley (optional)

• Peel the eggs and halve them lengthwise, then place 1 egg yolk in a small bowl; discard the remaining yolks. With a fork, mash the yolk; then add 4 of the egg white halves and mash them. Mix in the green onion, mayonnaise, parsley, pickles, mustard, salt, and pepper.
• Mound the mixture into the remaining egg white halves, dividing it evenly. Garnish each half, if you like, with a parsley sprig. Cover loosely and refrigerate until ready to serve.

  Yield: 8 stuffed half eggs

  One Half Egg:
  Calories: 26
  Total Fat: 1g
  Saturated Fat: 0
  Cholesterol: 27mg
  Sodium: 176mg