The first food that comes to mind when I think of Easter is eggs. I eat eggs several times a week in various forms requiring minimal preparation (mostly soft boiled, poached or scrambled). Easter, however, is only once a year and as eggs are the star of my Easter table I like to give them more attention. This year I am going to decorate my Easter table with these low-fat Devilled Eggs with Black Olives and a colourful spring garnish of fresh radish and chives. Happy Easter!
6 hard boiled eggs
2/3 cup pitted, drained black olives, roughly chopped
1 heaped teaspoon mustard
2 tablespoons low fat yogurt
5 fresh radishes finely chopped
1 tablespoon finely chopped chives
Salt and pepper to taste
Mayonnaise to hold the eggs in place (see instructions) and olive oil for drizzling (optional)
Cut the eggs in half and remove the yolks. Combine the yolks with the mustard, yogurt and olives, add some pepper and puree until smooth. Spoon the mixture unto the eggs (about 1 tablespoon for every egg half). Scatter small amounts (about 1/2 teaspoon) of the mayonnaise around a large plate and place the eggs on top to prevent them from slipping. Garnish with the radish (cut into thin sticks) and chives, season, drizzle with a little olive oil and serve.