Substituting yogurt for mayonnaise in classic deviled eggs brings this common buffet food to new heights. If you really want to get health-crazy, cook 18 eggs and replace six of the twelve yolks with six egg whites.
12 large eggs
1/2 cup plain fat-free yogurt
1 tablespoon Dijon mustard
Dash of hot pepper sauce (Tabasco)
Pinch of salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
Chopped parsley for garnish
Place eggs in a large saucepan and cover with water to 1” above the eggs. Bring water just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water. Peel eggs and slice in half lengthwise. Remove the yolks and place in a medium bowl. Discard 3 of the yolks. Set egg whites on a serving plate.
Mash yolks with a fork. Stir in yogurt, mustard, hot pepper sauce and salt. Place 1 tablespoon yolk mixture in each egg white. Sprinkle with paprika, pepper and parsley. Chill for 1 hour.
One-half of an egg is a serving: 38 calories, 1.8 grams fat, 3 grams protein and 1 gram carbohydrate. With that nutritional score I think a second serving is just fine.