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Devilish Eggs
Makes 24 halves
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Ingredients
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12
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hard-cooked eggs, peeled and sliced in half lengthwise
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1/4
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cup nonfat yogurt
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2
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tablespoons mayonnaise
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3
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teaspoons fresh lemon juice
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2
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teaspoons Dijon mustard
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1
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teaspoon Original TABASCO® brand Pepper Sauce
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1/2
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cup finely chopped fresh herbs (such as parsley, basil, dill or chives)
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Salt to taste
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Fresh dill or chopped fresh chives (optional)
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Remove yolks and place in bowl of food processor with yogurt, mayonnaise, lemon juice, mustard and TABASCO® Sauce; process until smooth. Stir in herbs and salt to taste.
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Transfer mixture to gallon-size plastic freezer bag and work it into one corner of bag. Hold bag tightly above mixture; twist until mixture is firmly positioned. Using scissors, snip tip of bag. Holding tip over each egg half, twist bag to generously fill empty yolk cavity. Continue until all eggs are filled.
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Refrigerate eggs until ready to serve. Garnish each egg with dill sprig or chopped chives, if desired.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Click here for printable version