|Baking potato||1 Large, peeled, chopped and steamed|
|Non fat yogurt||5 Tablespoon|
|Minced fresh parsley||1 1⁄2 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Dried tarragon||3⁄4 Teaspoon|
|Hard cooked eggs||6|
Mash the potatoes or press them through a fine strainer into a medium bowl.
Stir in 3 tablespoons yogurt.
If the mixture is dry, add more of the yogurt.
Add the parsley, mustard, tarragon and paprika.
Peel the eggs and cut them in half lengthwise.
Use a teaspoon to gently remove the yolks; discard.
Set the whites aside.
Use a spoon or a pastry bag fitted with a medium tube to fill the whites with the potato mixture.
Wrap well and refrigerate until serving time.
Calories 141 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 242 mg80.7%
Sodium 85.4 mg3.6%
Total Carbohydrates 11 g3.8%
Dietary Fiber 0.94 g3.8%
Sugars 2 g
Protein 9 g18.7%
Vitamin A 15.7% Vitamin C 14%
Calcium 7.3% Iron 8.9%
*Based on a 2000 Calorie diet