Cream Cheese Stuffed Eggs

Most deviled eggs recipes use mayonnaise
in the stuffing with good tasting results
but not wanting the fatty mayonnaise,
I made stuffed hard boiled deviled eggs
using softened low fat cream cheese,
yogurt and tomato salsa in the stuffing.
These are really good tasting stuffed eggs,
and you won't miss the mayonnaise.

Ingredients:

6  large eggs

3 ounces low fat cream cheese, softened

3 tablespoons Greek Style Yogurt

1/4 cup mild red tomato salsa or sauce

1 tablespoon plus 1 teaspoon chopped chives, divided

2 teaspoons Dijon mustard

Directions:

In 2-quart saucepan, place eggs and enough
cold water to coverby about 1",
heat to boiling over medium-high heat.

Immediately remove saucepan from heat,
cover and let stand 15 minutes.

Pour off hot water and run cold water over eggs,
to cools enough to peel shells off eggs.
Slice eggs lengthwise in half.
Gently remove yolks and place in small bowl.

Place egg whites, cut side up, on serving plate.

To egg yolks in bowl, add cream cheese, yogurt,
red tomato salsa, 1 tablespoon chives,
Dijon mustard and wisk to combine.

With small spoon, fill egg whites
with cream cheese, yogurt and salsa mixture.

Sprinkle remaining 1 teaspoon chives over eggs.

Cover with plastic wrap, refrigerate up to 4 hours.