6 hard boiled eggs, cooked & peeled
3 tbsp. dry curd cottage cheese
2 tbsp. low fat plain yogurt
1 tbsp. finely chopped onion
1 tsp. prepared mustard (preferably Dijon style)
1/2 tsp. dried parsley
1/4 tsp. dill weed
1/8 tsp. garlic powder
Dash hot pepper sauce
Salt & pepper to taste (optional)

Cut eggs in half. Put half of yolks in small bowl. Reserve remaining yolks for another use or discard. With fork mash yolks together with cottage cheese and yogurt. Stir in remaining ingredients. Season with salt and pepper, if desired. Fill egg halves. Chill before serving. Makes 12 egg halves.