6 eggs
¼ cup plain low-fat yogurt
½ cup cooked white beans (canned navy, cannellini or great Northern)
1 Tbsp. yellow mustard
1 tsp. prepared horseradish (optional)
1 tsp. red wine vinegar
⅛ tsp. salt
Paprika for garnish

Place eggs in small saucepot and cover with enough cold water so they’re submerged. Cook eggs over high heat until water comes to a boil. Remove from heat, covering pot. Let stand for 12 minutes.

Rinse under cold water or shock in an ice bath for at least 1 to 2 minutes, until they feel cold. Crack eggs carefully, peeling under cold running water. Gently dry with paper towels.

Using a thin-bladed, sharp knife, cut eggs lengthwise, removing yolks to medium bowl. Place whites on serving dish and set aside.

Blend or process yogurt and beans until smooth. Add remaining ingredients except paprika and pulse again until smooth.

Place yolk mixture in piping bag (or sandwich bag with lower corner cut). Fill each egg white shell. Sprinkle paprika over eggs just before serving.

Yield: 12

Nutritional information

Per Serving: 55 calories, 3g fat (42.9% calories from fat), 4g protein, 4g carbohydrate, 1g dietary fiber, 106 mg cholesterol, 78mg sodium.  Exchanges: 0 grain (starch), ½  lean meat, 0 nonfat milk, 0 fat, 0 other carbohydrates.

Do’s and don’ts of deviled eggs

• Don’t overcook the eggs. Pull one egg from the water after 12 minutes to check for doneness. The yolk should be pale yellow throughout. If the center is dark yellow, keep the eggs in the water a few more minutes. If the center is green, the egg is overcooked.
• Don’t mash the eggs with a fork. Your filling will be lumpy.
• Don’t use a serrated knife to cut the eggs. Use a boning or paring knife for best results.
• Do use a piping bag or plastic sandwich bag to fill the eggs.
• Do use any leftover yolk mixture from filling the eggs as a sandwich spread or vegetable dip.