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    Deviled Eggs

    Source of Recipe

    8 eggs -- cooked
    8 ounces plain nonfat yogurt
    1 Tablespoon sweet pickle relish -- drained
    1 tablespoon Dijon mustard -- country style
    1/8 teaspoon salt
    1/8 Tablespoon white pepper
    Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves;
    mash yolks in a bowl. Discard remaining 8 yolk halves.

    Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12
    egg white halves.
    Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
    Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.
    Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour.
    Sprinkle with paprika.

    serving one half egg




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