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Herbed Deviled Eggs

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6 hard cooked eggs
3 Talebspoons cottage cheese
2 Tablespoons low fat plain yogurt
1 Tabspoon finely chopped onion
1 teaspoon prepared mustard (Dijon Style)
1/2 teaspoon dried parsley
1/4 teaspoon dill weed
1/8 teaspoon garlic powder
dash hot pepper sauce
salt and pepper to taste- optional

Cut eggs in half. Put half of yolks in small bowl; reserve remaining yolks for another use or discard. With a fork mash yolks together with cottage cheese and yogurt. Stir in remaining ingredients. Season with salt and pepper, if desired. Fill egg halves. Chill before serving.

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To make deviled eggs with no mess put eggs yolks from hard boiled eggs in plastic sandwich bag. Add remaining ingredients, close bag and mix. When finished cut small tip off corner of bag and squeeze into hollowed egg white, then simply throw away the bag. No mess, no fuss.

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