6 hard-boiled lg. eggs
1 green onion, chopped fine
1 tbsp. low cal mayonnaise
1 tbsp. minced parsley
8 sprigs parsley
2 sweet gherkin pickles, chopped fine
1/2 tsp. Dijon or spicy brown mustard
1/8 tsp. lite salt
1/8 tsp. black pepper

Peel 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 well. Mix in green onion, mayonnaise, parsley, pickles, mustard, salt and pepper.

Mound the mixture into the remaining egg white halves. Garnish each half with a sprig of parsley. Cover loosely and refrigerate until ready to serve. Makes 8 stuffed halves.