Friday, June 14, 2013


12 large hard-boiled eggs
1/3 cup fat-free Greek yogurt
2 oz. Neutchfal cheese
1 tbsp chopped fresh parsley
1 tsp Dijon mustard
dash of salt
Paprika for garnish, if desired

Peel eggs and cut in half lengthwise.  Carefully remove the yolks into a small mixing bowl.  Place whites on a plate, cut side up; set aside.

Using a fork, mash the egg yolks and add the remaining ingredients.  Stir to blend together well.  Spoon the mixture evenly into the yolks.  Sprinkle with the paprika, if desired.

Yield: 24 deviled egg halves

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