DUKE'S ANGEL EGGS

"Angel eggs are as tasty as deviled eggs, only lighter."

8 hard-cooked eggs, chilled and peeled
1/3 cup light or fat-free mayonnaise
1/3 cup plain non-fat yogurt
2 tablespoons prepared Dijon-style mustard (or 1/2 to 1 teaspoon dried ground mustard)
3 tablespoons pickle juice or pickle relish
1 tablespoon minced green onion
Salt and pepper to taste
Paprika (optional)

Cut eggs in half lengthwise. Remove yolks and place in mixing bowl.

To yolks, add mayonnaise, yogurt, mustard, pickle juice, onion, pepper and salt. Mix thoroughly. Stuff egg whites with yolk mixture.

Sprinkle with paprika, if desired. Chill and serve.

Makes 16 angel eggs
Source: Duke's Mayonnaise