Deviled Eggs with Lox

Is it just me or are deviled eggs absolutely delicious? I can't help it - I love them. I know they're not very good for you with their mayo and yolk and somewhat old fashioned, but I truly love them. So when I came across ideas to jazz them up (think lox, crab, etc) it sounded like a dream come true!

I just made 4 eggs worth for two people as appetizers - so 4 halves each. But these are quick and easy to make so serve them when you're having a crowd over and want some beautiful (and healthiER) appetizers to start.

Time: 25 minutes
Difficulty: Easy

Deviled Eggs with Lox
Remember, this is for 4 eggs so multiply the ingredients as needed depending on how many eggs you want. Just remember - these are so tasty that everyone will be coming back for more.

Ingredients:
4 eggs
1/8 cup fat free sour cream
2 tsp fresh chives, diced
1 tbsp fat free mayonnaise
1.5 tsp Dijon mustard
1 tsp fresh tarragon, diced
1 tsp fresh dill, diced
1/4 tsp ground black pepper
2 oz Nova Lox, cut into small pieces

(this recipe is based upon a similar one from Cooking Light)

First, we need to get the eggs ready. Place them in a pot and cover with water so the water is 1-2 inches above the eggs. Bring to a slow boil but just as they are boiling remove the pan from the heat (cover or keep covered if it was already) and let the eggs sit for 15 minutes. Remove and run under cold water until you can touch them. Peel the shells off the eggs.

Cut your eggs in half and place the yolks in a bowl. Mash them. Add everything else: sour cream, chives, mayo, mustard, tarragon, dill, black pepper, and nova lox. Mix well.

Place your egg halves on a plate and fill them with your yolk mixture, overstuffing them until you have used all of it. And that's it - you are ready to serve!