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