If you like Deviled Eggs, you might consider pickling some. I occasionally boil up a couple of dozen eggs and boil some quart jars. I then make up a batch of Bread and Butter Pickling mix. Peel the eggs, fill up the quart jars with the eggs, and pour very hot (boiling?) pickling mix to cover. Seal the jars and let sit for at least three or four days. When you take out the eggs, they taste like the best Deviled Eggs you've ever eaten - plus there's no mayonnaise or anything else that adds calories - just the pickling mix and the eggs.