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
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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