12 hard cooked eggs
1 med. cucumber
6 radishes
4 tbsp. minced onion
1/4 c. imitation mayonnaise
1 tsp. dill weed
2 tbsp. chopped dill pickle

Peel hard cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cucumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dill weed, and chopped pickle together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg white and serve.

NOTE: egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50 to 60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.