6 lg. eggs, hard boiled
1 green onion, chopped fine
1 tbsp. low calorie mayonnaise
1 tbsp. minced parsley
2 sweet gherkins, chopped fine
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. black pepper
Parsley

Peel eggs; halve lengthwise. Place 1 yolk in small bowl. With a fork, mash yolk, then add 4 white halves and mash them. Mix in onion, mayonnaise, parsley, pickles, mustard, salt, and pepper. Mound into remaining halves. Garnish with parsley. Cover loosely and refrigerate. 8 halves. 26 calories, 1 g fat, 27 mg cholesterol, 126 mg sodium.