Name: Herbed Deviled Eggs
Ingredients: 6 Hard-cooked eggs; 3 tb Dry curd cottage cheese; 2 tb Low-fat plain yogurt; 1 tb Finely chopped onion; 1 ts Prepared Dijon mustard; 1/2 ts Dried parsley; 1/4 ts Dill weed; 1/8 ts Garlic powder; Dash of hot pepper sauce; Salt & pepper to taste,; Optional; Adapted from Indianapolis Star; 3 April 1996

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Indian	Appetizers, Eggs	6	Servings

INGREDIENTS

6		Hard-cooked eggs
3	tb	Dry curd cottage cheese
2	tb	Low-fat plain yogurt
1	tb	Finely chopped onion
1	ts	Prepared Dijon mustard
1/2	ts	Dried parsley
1/4	ts	Dill weed
1/8	ts	Garlic powder
		Dash of hot pepper sauce
		Salt & pepper to taste,
		Optional
		Adapted from Indianapolis Star
		3 April 1996

INSTRUCTIONS

Cut eggs in half.  Put half of yolks in small bowl; reserve remaining yolks
for another use or feed to dog.
With fork, mash yolks together with the cottage cheese and yogurt. Stir in
remaining ingredients.  Season with salt and pepper, if desired. Fill
halves.  Chill before serving.
Submitted by John Hartman Indianapolis, IN 1996
Posted to MM-Recipes Digest V4 #295 by [email protected] on Nov 13, 1997

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