A lighter version of a devilish delight.Ingredients
12 large eggs
1/4 cup plain nonfat Greek-style yogurt
1/4 cup chopped pickles
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon paprika
garnish- optional olives and carrot shred
Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.
Peel the eggs and cut the eggs a the 1/3. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika, and mix thoroughly.
Spoon or use a frosting bag to pipe the egg mixture into the larger part of the egg white halves. Place the remaining piece of the egg white on top and garnish with olive and carrot slices. Place the eggs on a plate, cover loosely with plastic wrap and chill until ready to serve.
- Saturated Fat