12 Eggs ¼ cup Mayo, low fat ¼ cup Sour Cream, Fat- free 2 tsp Spicy Mustard 2 Tbs Pickle Relish, for Egg Salad ¼ tsp Sea Salt ¼ tsp Black Pepper, fresh ground is best 1 Tbs Ham, Bacon or Canadian bacon, diced, (optional) 2 Tbs Parsley, dried (optional) 2 Tbs Dill, dried (optional) dash Paprika or if you like things hot, sprinkle lightly with red pepper   1. Hard cook the eggs the waterless way: place 2 folded paper towels in the bottom of 2 qt., 3qt or large skillet pan; add water to wet the towel, pour off excess water; gently place 12 eggs on the towel. Cover with the vapor valve open. Cook on medium until vapor escapes from the valve; close the valve and turn to low; cook for 15 minutes. At end of time, remove from heat. If you stacked the eggs, test one of the top eggs by cutting it open. If it is not a constant yellow color, recover and allow to sit off-heat for 5 minutes. Retest, then immediately add very cold water and ice to the pan to cool the eggs. 2. Cut the eggs in half length-wise. Allow to cool. Remove yolk. For Eggs Salad, see directs below. 3. In a small mixing bowl mash cooked yolks, add mayo, sour cream, mustard, and optional ingredient of choice. Mix until smooth. Fill cut eggs. Sprinkle with paprika, or if you like things hot, sprinkle with red pepper. 4. Egg Salad: Try this if your eggs do not peel nicely, or for an old time favorite sandwich filling. Peel the cooled eggs and chop into pieces. Do not cut too small or dice as they will mash when mixed. Add all the ingredients and gently mix. Using two forks or spoons and a motions similar to tossing a salad or stir fry, mix just until ingredients are dispensed throughout the mixture. Do not over mix. Serve on top of crackers or as a filling for sandwiches on bread or hoagie rolls. Servings: 12 Yield: 2 halves per serving Preparation time: 5 minutes Cooking time: 20 minutes Ready in: 30 minutes Nutrition Facts: Nutrition (per serving): 110.4 calories; 61% calories from fat; 7.4g total fat; 250.3mg cholesterol; 237.6mg sodium; 121.7mg potassium; 2.1g carbohydrates; 0.2g fiber; 0.5g sugar; 2.0g net carbs; 8.4g protein. Cooking Tips: *For easy of filling eggs, spoon yolk mixture into the bottom corner of a baggy. Snip off the point and force the yolk mixture out with a gentle pressure. To be really fancy, drop a decorative tip for frosting into the bag before adding the yolk mixture. Decorate with swirls, pull out the tip when done and throw away the messy bag. Diabetic Exchange: no bread included - 2 halves = 1 meat, using fat-free mayo and fat-free sour cream