10 large eggs, hard boiled, peeled
1/4 cup plain nonfat yogurt or low fat mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
additional chopped fresh chives, thyme and radishes
whole radishes

Directions:
Halve eggs lengthwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt (or mayonnaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amount of pepper.

Spoon filling into egg whites, mounding in center. Top with additional chopped chives thyme and radishes. Arrange on platter. Garnish platter with whole radishes.

6 Servings.

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