| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 12 | Servings | |
INGREDIENTS
| 8 | Hard-cooked eggs | |
| 8 | oz | Plain low-fat yogurt, (1 carton) |
| 2 | tb | Sweet pickle relish, drained |
| 1 | tb | Country-style Dijon mustard |
| 1/8 | ts | Salt |
| 1/8 | ts | White pepper |
| Paprika |
INSTRUCTIONS
Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Yield: 12 servings (serving size: 1 filled egg half). Per serving: 60 Calories; 3g Fat (51% calories from fat); 5g Protein; 3g Carbohydrate; 121mg Cholesterol; 107mg Sodium Recipe by: Cooking Light, May/June 1993, page 156 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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