Eggs Stuffed With Herbed Shrimp

Long an 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.

• Ready In: 25 mins
• Serves: 16

Ingredients

• 8  large eggs, hard-cooked*
• 1 (4 ounce) can baby 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
•  lettuce leaf, if desired
• 1  sprig fresh thyme or 1  sprig chives, for garnish, if desired

Directions

1. Peel and cut the eggs in half lengthwise; remove the yolks. Set whites aside, carefully keeping them intact.
2. Mash yolks in a small bowl with a fork. Add shrimp, yogurt, olives, chives, thyme, dry mustard and black pepper; blend well. Place the egg white halves on a plate lined with leaf lettuce, if desired.
3. Mound each egg white half with the shrimp-yolk mixture. Garnish with thyme or chives, if desired.
4. *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.
5. **Tip: If you prefer, use fat-free mayonnaise, or use half fat-free plain yogurt and half mayonnaise.
6. Nutritional Information Per Serving: Calories 50; Total fat 3g; Saturated fat 1g; Cholesterol 125mg; Sodium 100mg; Total carbohydrate 1g; Fiber 0g; Protein 5g; Vitamin A 4%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 4%DV.
7. *Daily Value.
8. (Tip: For less cholesterol, use only 4 or 6 cooked yolks.).