This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Makes 12 Servings

Slice the cooled eggs in halves. Scoop out the cooked yolks into a mixing bowl and mash them lightly. Add the mayo and mustard, salt, Splenda® and stir until smooth. Fold in the ham and spoon the mixture back in the cavities of the egg whites. Garnish with pepper. Chill.

Total carbs: 5
Per serving: less than 1/2