Devilish Eggs

Recipe Ingredients

12		Hard-boiled eggs - peeled, and
		Sliced in half lengthwise
1/4 cup	59ml	Nonfat yogart
2 tablespoons	30ml	Mayonnaisse
2 teaspoons	10ml	Dijon mustard
3 teaspoons	15ml	Fresh lemon juice
1 teaspoon	5ml	Tabasco Pepper Sauce
1/2 cup	73g / 2.6oz	Finely-chopped fresh herbs
		= (i.E. Parsley, basil, dill, chives)
2		Belgian endive - (optional).
		Salt - to taste

Recipe Instructions

Remove yolks and place in bowl of food processor with yogurt, mayonnaise, mustard, lemon juice, and Tabasco Pepper Sauce; process until smooth. Stir in herbs and salt to taste.

Transfer mixture to gallon-size plastic freezer bag and work it into one corner of the bag. Hold bag tightly above mixure; twist until mixture is firmly positioned. Using scissors, snip tip of bag. Holding tip over each egg half, twist bag to allow mixure to generously fill empty yolk cavity. Continue until all eggs are filled.

Refrigerate eggs until ready to serve. Garnish each egg with sprig of dill or chopped chives.

This recipe yields 24 halves.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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