Old-fashioned (and high fat) favorites take a lighter turn when prepared with nonfat yogurt or low-fat mayonaise; radishes and herbs give the eggs a modern twist.
Recipe information
Yield
Makes 6 servings
Ingredients
10 large eggs, hard boiled, peeled
1/4 cup plain nonfat yogurt or low-fat mayonaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
Whole radishes
Preparation
Step 1
Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
Step 2
Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.
