Deviled Eggs

By jenknoll

Calories: 38 (50% from fat)
Fat: 2.1g (sat 0.6g,mono 0.7g,poly 0.3g)
Protein: 3.1g
Carbohydrate: 1.3g
Fiber: 0.0g
Cholesterol: 80mg
Iron: 0.3mg
Sodium: 82mg
Calcium: 21mg

Ingredients

• 12 large eggs
• 1/3 cup plain fat-free yogurt
• 3 tablespoons low-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1 to 2 teaspoons hot pepper sauce
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper
• 2 tablespoons chopped green onions (optional)

Preparation

Step 1

1. Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.

2.Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.