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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In this recipe, yogurt lowers fat as it fills in smoothly for the traditional mayonnaise. This cool creamy finger food can also be served as a snack.—American Egg Board, Linda Braun, Park Ridge, Illinois Ingredients:
6 hard-cooked eggs |
1/4 cup plain yogurt |
1 teaspoon dried minced onion |
1 teaspoon dried parsley flakes |
1 teaspoon lemon juice |
3/4 teaspoon prepared mustard |
1/4 teaspoon salt |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon pepper |
paprika, optional |
Directions:
1. Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks; blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs if desired. Yield: 1 dozen.
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