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Dijon Deviled Eggs
 Makes 6 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Ingredients
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6 - hard cooked eggs
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3 - tablespoons cottage cheese
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2 - Tablespoons low fat plain yogurt
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1 - Tablespoon finely chopped onion
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1 - teaspoon prepared mustard (Dijon Style)
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1/2 - teaspoon dried parsley
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1/4 - teaspoon dill weed
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1/8 - teaspoon garlic powder
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Dash hot pepper sauce
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Salt to taste
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Pepper to taste
Directions
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Take a knife and cut eggs lengthwise in half.
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Next step is to remove yolks and put half* into
a small mixing bowl. With a fork, mesh egg yolks, cottage cheese and
yogurt.
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To the egg yolks, add onion, dry mustard,
parsley, dill, garlic powder, and pepper sauce. Season with salt and
pepper.
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Fill egg whites with yolk mixture and you want
to have the mixture heaping.
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Garnish with paprika and add the olives to the
top.
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Place in refrigerator and chill before serving.
* reserve remaining yolks for another use or discard
Picnicking &
Tailgating
You may prepare Deviled Eggs ahead of time. When
finished, take plastic wrap and cover eggs or place in a plastic
container and seal. For the picnic, place eggs in a plastic container,
seal, and place in ice chest. You may take out of ice chest, just before
serving.
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All text is available under the terms of the GNU Free Documentation
License.