I think I have found my South Beach Achilles heel - deviled eggs. I made some with light mayo, dijon mustard, salt, pepper and a touch of curry powder. While I was making dinner last night, I kept popping little bits of deviled goodness into my mouth. I didn't eat them all, but I think they could definitely be on my list of non-ice cream-related binge items.
Speaking of deviled eggs, though, does anyone know a foolproof way to boil them or chill them or heat them up or whatever so that the shell comes off more easily? I wound up taking off a third of the whites with some of the shells.