Stuffed Eggs (Bacon-Horseradish, Tomato-Caper, Lemon-Basil, or Pimiento)

• 6 large eggs
• 1/4 cup mayonnaise
• 1 Tbsp milk
• 1/8 tsp salt
• Variations
• Bacon-Horseradish
• 2 Tbsp crumbled crisp bacon
• 1 Tbsp bottled white horseradish
• Dried Tomato-Caper
• 5 tsp chopped dried tomatoes packed in oil and herbs
• 5 tsp chopped drained capers
• 1/8 tsp coarsely ground black pepper
• Lemon-Basil
• 1 Tbsp chopped fresh basil
• 1/4 tsp freshly grated lemon peel
• 1/4 tsp coarsely ground black pepper
• Pimiento-Studded
• 2 Tbsp chopped pimientos
• 2 tsp Dijon mustard
• 1/8 tsp cayenne pepper

In 3-quart saucepan, place eggs and enough *cold water* to cover by at least 1 inch; heat to boiling over high heat. Immediately remove from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Peel eggs.

Slice eggs lengthwise in half, cutting around yolks. Gently remove yolks and place in a small bowl; with fork, finely mash yolks. Stir in mayonnaise, milk, and salt until evenly blended. At this point add in the variation ingredients. Egg-yolk mixture and whites can be covered separately and refrigerated up to 24 hours.

Fill the eggs with the mixture, using a pastry bag with a star tip for fanciness, or use a spoon. About 1 Tbsp yolk mixture goes into each.

Makes 3 servings, 8 WW PointsPlus each.