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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve. Ingredients:
12 large eggs |
1/3 cup plain fat-free yogurt |
3 tablespoons low-fat mayonnaise |
1 tablespoon dijon mustard |
1 to 2 teaspoons hot pepper sauce |
1/8 teaspoon salt |
1/8 teaspoon paprika |
1/8 teaspoon black pepper |
2 tablespoons chopped green onions (optional) |
Directions:
1. Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.
2. Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.
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