Recipe - Herbed Deviled Eggs

6 Hardcooked eggs
3 tablespoon Dry curd cottage cheese
2 tablespoon Lowfat plain yogurt
1 tablespoon Finely chopped onion
1 teaspoon Prepared Dijon mustard
One half teaspoon Dried parsley
One fourth teaspoon Dill weed
1/8 teaspoon 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
Posted to MMRecipes Digest V4 #295 by cromagnon@juno.com on Nov 13, 1997