Title: Herbed Deviled Eggs
Categories: Appetizer Eggs
Yield: 6 Servings

6		Hard-cooked eggs
3	tb	Dry curd cottage cheese
2	tb	Low-fat plain yogurt
1	tb	Finely chopped onion
1	ts	Prepared Dijon mustard
1/2	ts	Dried parsley
1/4	ts	Dill weed
1/8	ts	Garlic powder
		Dash of hot pepper sauce
		Salt & pepper to taste,
		Optional

Cut eggs in half. Put half of yolks in small bowl; reserve remaining yolks for another use or feed to dog.

With fork, mash yolks together with the cottage cheese and yogurt. Stir in remaining ingredients. Season with salt and pepper, if desired. Fill halves. Chill before serving.

Adapted from Indianapolis Star 3 April 1996 Submitted by John Hartman Indianapolis, IN 1996

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