LESS-DEVILISH DEVILED EGGS

6 large eggs 3 tablespoons nonfat

plain Greek yogurt 1 teaspoon Dijon mustard 1/4 teaspoon garlic

powder

1/4 teaspoon onion

powder

1 pinch table salt 1 tablespoon chopped fresh chives

Gently place the eggs inside a pot with a tightfitting lid. Fill the pot with cold tap water, covering the eggs by a minimum of 1 inch. Bring the uncovered pot to a low boil over medium-high heat. Cover the pot with the lid and remove the pot from the heat. Let the eggs rest in the hot water for 10 minutes.

Make an ice bath by adding ice and water to a clean mixing bowl. Use a slotted spoon to remove an egg from the hot water, and gently drop the egg on the countertop once so that the shell cracks. Place the egg in the ice bath. Repeat with the remaining eggs. Let the eggs rest in the ice bath for a minimum of 15 minutes.

Peel the eggs and slice them in half lengthwise. Use a teaspoon to remove the yolks. Take the yolks from three of the halves, store them in an airtight container, and refrigerate them for another use. Place the remaining yolks in a small bowl.

Mash the egg yolks with a fork. Add the yogurt, mustard, garlic powder, onion powder and salt and mix well. Spoon or pipe the yolk mixture back into the egg whites. Garnish with chives. Makes 12 deviled eggs.

Per deviled egg: 34 calories (percent of calories from fat, 52), 3 grams protein, 1 gram carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 71 milligrams cholesterol, 52 milligrams sodium.