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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