Herbed deviled eggs

Yield: 6 Servings

Measure Ingredient
6 \N Hard-cooked eggs
3 tablespoons Dry curd cottage cheese
2 tablespoons Low-fat plain yogurt
1 tablespoon Finely chopped onion
1 teaspoon Prepared Dijon mustard
½ teaspoon Dried parsley
\N \N Adapted from Indianapolis Star
\N \N
¼ teaspoon Dill weed
⅛ teaspoon Garlic powder
\N \N Dash of hot pepper sauce
\N \N Salt & pepper to taste,
\N \N Optional
\N \N 3 April 1996 Submitted

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.

by John Hartman Indianapolis, IN 1996

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