Deviled Eggs

Ingredients

8 hard-cooked large eggs1/4 cup fat-free mayonnaise1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives, sliced


Method

Slice eggs in half lengthwise and remove yolks; refrigerate eight yolk halves
for another use. Set whites aside.

In a small bowl, mash remaining yolks. 

Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff
or pipe into egg whites. Garnish with olives.