| 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 cro-magnon@juno.com on Nov 13, 1997
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