Long on Easter tradition, stuffed hard-cooked eggs - served on crisp leafy greens - make the perfect springtime appetizer. Heaped high with a shrimp-yolk filling, they’re rich in protein and zesty in flavor.

Ingredients:
8 large eggs, hard-cooked*
1 can (4 ounces) tiny shrimp, drained
1/4 cup plain fat-free yogurt**
2 tablespoons chopped canned black olives
1 tablespoon chopped chives
2 teaspoons fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon dry mustard
1/4 teaspoon black pepper
Sprigs of fresh thyme or chives, for garnish

Preparation
Peel and cut the eggs in half lengthwise; remove the yolks. Set whites aside, carefully keeping them intact.

Mash 4 yolks in a small bowl with a fork. Add shrimp, fat free yogurt, olives, chives, thyme, dry mustard and pepper; blend well. Place the egg white halves on a plate lined with leaf lettuce, if desired. Mound each egg white half with the shrimp-yolk mixture. Garnish with thyme or chives, if desired.

* To hard cook eggs: Cover eggs with cold water in a saucepan. Bring water to a boil. Lower heat; simmer for 10 to 15 minutes. Plunge eggs into cold water to stop cooking and to keep yolks from discoloring.

Cooking Time: Approximately 15 minutes
Preparation Time: Approximately 10 minutes

Yield: 16 Servings
Calories: 50
Fat: 3g
Carbohydrate: 1g
Protein: 5g