- 10 large eggs, hard boiled, peeled
- 1/4 cup plain nonfat yogurt or low-fat mayonaise
- 4 teaspoons Dijon mustard
- 1/3 cup finely chopped radishes
- 4 teaspoons chopped fresh chives
- 4 teaspoons chopped fresh thyme
- Additional chopped fresh chives, thyme, and radishes
- Whole radishes
- Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
- Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.