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Deviled Eggs with a Twist This tasty picnic side dish comes from my colleague, Stephan Hengst, at Stonyfield Farm. The good news is that this recipe has less fat and cholesterol and more calcium than the typical deviled egg! 24 Servings. 1 dozen eggs 1/2 cup plain low-fat yogurt 1 tablespoon Dijon mustard 1 teaspoon lemon juice 1 teaspoon paprika for dusting Chives for garnish Place eggs in a large saucepan and cover with cold water. Bring water to a boil and simmer for 10-12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with yogurt, Dijon mustard, and lemon juice. Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika. Chill in the refrigerator until serving. Nutritional information (per serving) 40 calories |
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