12 lg Eggs
1/4 c Yoghurt
1 tb Spicy brown mustard
1 ts Lemon juice
2 ts Pickle relish
1 ts Paprika or cayenne
2 tb Chives; chopped
2 tb Bacon; crumbled, for garnish
Put the eggs in a large pot and cover with cold water.
Bring to a boil over medium heat, then turn off the heat,
cover and let sit for 15 minutes. Drain the water from
the pot and fill with cold water to cool the eggs. Change
the water twice so that the eggs will cool down quickly.
Peel the eggs and slice a small piece off the bottoms so
that they will stand upright. Slice the top third off of
each and save the tops. Carefully remove the eggs yolks
with a small spoon and put them in a medium-size bowl.
Break up the egg yolks with a potato masher. Add all the
remaining ingredients except the bacon and chives. Mix
until well blended and smooth.
Transfer the mixture to a releasable bag, cut off the
corner of the bag and pipe the filling into each egg.
Sprinkle each with chopped chives and bacon bits, if
desired. Cover with the egg tops and arrange them on a
serving platter.
Recipe courtesy Sandra Lee
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