Deviled Eggs-Atkins

12 hard-cooked eggs

1/4 cup sugarfree mayonnaise

1/8 cup fresh basil leaves, blanched

1/2 tablespoon freshly grated Parmesan

Salt and freshly ground pepper to taste



Peel eggs and cut in half. Place yolks in a food processor with the

blanched

basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste

with salt and pepper. Fill egg white halves with filling. Cover with

plastic

wrap and refrigerate until ready to serve.



Serves 6. 2 g. carbs per serving.





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