12 California Fresh Eggs
1/2 cup fat free plain yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooked, crumbled bacon
1/4 cup parsley, chopped
Servings: 12
1. Hard cook eggs. Cool and shell, or purchase precooked, shelled eggs.
2. Cut in half. Mash yellow and mix with yogurt, salt and pepper.
3. Pipe yellow mixture back into shells.
4. Garnish with cooked, crumbled bacon and chopped parsley.
5. Refrigerate until ready to serve.
Yield: 24 halves
1/2 cup fat free plain yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooked, crumbled bacon
1/4 cup parsley, chopped
Servings: 12
1. Hard cook eggs. Cool and shell, or purchase precooked, shelled eggs.
2. Cut in half. Mash yellow and mix with yogurt, salt and pepper.
3. Pipe yellow mixture back into shells.
4. Garnish with cooked, crumbled bacon and chopped parsley.
5. Refrigerate until ready to serve.
Yield: 24 halves
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