Better-for-you deviled eggs

Yummy and easy recipe that I used at a wedding shower last weekend.


12 large eggs
1/2 cup lowfat plain yogurt
2 tsp dijon mustard
3 tsp fresh lemon juice

1) Place the eggs in a large saucepan, add enough cold water to reach 2 in above submerged eggs, and bring to a boil. Remove from heat, cover the saucepan and let sit for 12 minutes.

2) Drain the eggs and return them to the saucepan. Gently shake the saucepan to crack the eggs all over. Run under cold water to cool, then peel eggs, discarding the shells.

3) Cut the eggs in half lengthwise. Transfer the yoks to a small bowl and mash with the yogurt, mustard, lemon juice and 1/8 tsp pepper. Smooth the mixture into the whites and sprinkle with desired toppings. (Try chopped fresh herbs, crumbled bacon, sliced steamed asparagus, green beans, and spices such as ground cumin, paprika or curry powder)

Per piece: 41 Cal, 3 G Fat, 43 Sod, 3 Pro, 1 G Carb, 1 G Sugar, 0 Fiber.

Tip: Instead of spooning the yolk mixture into the egg whites, fill a resealable plastic bag with the mixture, snip off one of the corners and use as a piping bag.