| 8 | 15 | 87 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 4 large | Egg |
| 3 tbsp | Greek yogurt, plain, 1% M.F. |
| 1 tbsp | Lemon juice (freshly squeezed) |
| 1/2 tsp | Mustard powder |
| 1/2 tsp, ground | Tarragon, dried |
| 1 tsp | Paprika |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Boil the eggs, then take from stove and set aside to cool. Peel shells from eggs, then cut eggs in half.
Take yolk out of the eggs and mix in a small bowl with the yogurt, lemon juice, mustard powder, tarragon, salt and pepper.
Fill the hollowed out egg whites with the yolk mixture, and sprinkle a small amount of paprika powder over the top.
Chill and serve.
| Meat Alternative | 0.6 |
