Deviled Eggs

12 hard boiled eggs, peeled
1/3 cup fat free, cholesterol free or light, reduced calorie mayonnaise dressing
2 tsp yellow mustard
Green onions or chives (optional)
Paprika or Bacon salt to taste

Cut eggs in half lengthwise and remove yolks. In a medium bowl, mash yolks with mayonnaise, and mustard, then refill egg whites with the yolk mixture. Garnish with green onions and lightly sprinkle with paprika or bacon salt. Serve cold or at room temperature (they can be refrigerated up to 2 days).
Serves 6.

Parsley Potato Salad

2 cups diced cooked red potatoes (2-3 medium)
1/2 cup diced celery (1 rib)
2 Tablespoons snipped fresh parsley
1 T. chopped onion
1 Tablespoon chopped red bell pepper
1-1/2 teaspoons cider vinegar
1 teaspoon mustard
1/4 teaspoon celery seeds
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fat free, cholesterol free or light, reduced calorie mayonnaise dressing
Lettuce (optional)
Pimiento or red bell pepper strips (optional)

In a large bowl, combine potatoes, celery, parsley, onion, bell pepper, vinegar, mustard, celery seeds, salt, and pepper, tossing lightly. Stir in mayonnaise, mixing well. Cover and refrigerate for several hours. Serve in lettuce cups and garnish with pimiento.
Serves 6.