Makes 4 servings

8 hard cooked large eggs, peeled
2 Tbsp plain nonfat yogurt
1 Tbsp sweet pickle relish
1 tsp Dijon mustard
1/2 tsp fresh lemon juice
1/4 tsp salt
Parsley leaves (optional)

Cut the eggs in half lengthwise.  Put 2 of the yolks in a large zip-close plastic bag and discard the remaining yolks.  Set aside 8 egg whites halves and finely chop the remaining 8.  Transfer the chopped egg whites to the plastic bag; add the yogurt, pickle relish, mustard, lemon juice and salt.  Squeeze the bag with your hands until the mixture is well combined.

Force the egg mixture into one corner of the plastic bag and snip the corner with scissors or a sharp knife.  Fill the reserved egg white halves with the mixture by forcing it out of the bag through the hole.  Garnish with parsley leaves if desired.


You can pair the eggs with a spinach salad for a stylishly simple and refreshing lunch.