Perth Diet Clinic

Devilled Eggs - Greek Twist

Ingredients

8 eggs (352grams)
4 tablespoon finely chopped sun-dried tomatoes (22grams)
4 tablespoon low fat natural Greek yoghurt (40grams)
30grams crumbled low fat feta
1 1/2 tablespoon chopped fresh chives (3grams)
2 teaspoon lemon juice (10mls)
8 finely chopped black olives (40grams)

Method

Place eggs in a large saucepan. Cover with cool water and bring to boil.
Remove from heat; cover and let stand 15 minutes.
Drain and rinse with cold running water until cool.
Peel eggs and cut in half lengthwise.
Place yolks in a bowl and mash with a fork until smooth.
Add tomatoes, yoghurt, feta, chives, lemon juice, and olives and mix well.
Spoon mixture into egg white halves.