|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.