1 doz eggs, boil for 13 minutes, then cool in ice bath for another 10 minutes, peal and slice. Mix yolks with 1/4 cup plains nonfat Greek yogurt, 2 Tb mayonnaise, 1/4 cup pickle juice, dill, paprika, salt & pepper. Scoop the mixture into a plastic bag, cut the end and fill the whites! Top with fresh black pepper.
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