Makes 6 Eggs

Ingredients

6 large eggs​
2 Tbsp low-fat mayonnaise or Greek yogurt​
1 tsp Dijon mustard​
½ tsp salt​
½ tsp black pepper​
2 Tbsp dried cranberries, finely chopped​
1 tsp fresh chives or parsley, finely chopped​
Optional: paprika for garnish

METHOD

Place eggs in a pot, cover with water, bring to a boil, and simmer for 10 min. Cool in ice water and peel. For the filling, cut eggs in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, salt, and pepper until smooth. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle chopped cranberries and herbs on each egg. Optional: add a light dusting of paprika for color. Chill for 10 – 15 min and serve as a festive Easter appetizer.