The filing in this recipe reminds me of egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a fabulous splash of color, very festive for Thanksgiving or Christmas.

I find that depending on how juicy the vegetables are, I occasionally need to modify the amount of mayo I add. Start with 3 tablespoons, adding another ½ tablespoon at a time if needed.

Ingredients

6 hard-cooked eggs, peeled and cut lengthwise
3 to 4 tablespoons Light Mayonnaise or Salad Dressing
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Preparation

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, red pepper, onion, cerey, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.