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