6 hard-cooked eggs
1 tsp. balsamic or wine vinegar
3 to 4 T. Yogurt Cheese
2 to 2 1/2 tsp. prepared mustard
salt
paprika or minced fresh parsley or dill

Cut the eggs in half lengthwise and carefully scoop out the yolks without damaging the whites. Using a potato masher or fork, mash the egg yolks with the vinegar and the smaller amounts of Yogurt cheese and mustard. When thoroughly mashed, beat gently with a fork to make the mixture light and creamy. If needed, add the remaining Yogurt cheese. Adjust mustard and salt to taste. Mound the mixture into the hollows of the egg whites. Sprinkle generously with the paprika, parsley or dill.

Yield: 12 halves
Serving Size: 1 half
Calories: 43
Fat: 3g