Deviled Eggs with Radishes, Chives and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
2. Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.
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