6 large eggs
1 tbsp white vinegar
6 tbsp plain nonfat yogurt
1 tbsp fat-free mayonnaise
1 tbsp freshly minced chives
2 tsp Dijon mustard
1/2 tsp grated prepared horseradish
1/4 tsp turmeric
salt & pepper to taste
paprika for garnish
Place the eggs in a large enough saucepan that they won't be crowded. Cover eggs with enough water to be about an inch over the eggs. Cover saucepan and bring to a boil. When water comes to a good boil, remove pan from the heat; add the vinegar to the water. Replace lid on saucepan and let eggs stand for 20 to 30 minutes.
Using a slotted spoon, transfer the eggs to a bowl of ice water and let set for 15 to 20 minutes. Peel the eggs and discard the shells.
Cut each egg in half lenthwise and remove yolks to a small mixing bowl. Place whites in a deviled egg plate.
To make egg filling: Using a fork or a food processor, mash and combine the egg yolks with the yogurt, mayonnaise, chives, Dijon, horseradish, turmeric, salt and pepper until well blended. Using a small spoon, spoon the mixture evenly into the egg whites. Piping will make a little prettier presentation. To pipe, use a flower tip and a pastry bag. Sprinkle the tops with the paprika to garnish.
Note: The fresher the eggs are, the harder they are to peel. When possible, use eggs that are about a week old.
NOTE: Turmeric is a great spice to quell inflammation in the body. It is always a good idea to incorporate it into your diet whenever possible.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.