• 1 dozen eggs
• 1/2 cup fresh breadcrumbs (not dry)
• 1/4 cup reduced fat sour cream, yogurt or mayo
• 2 Tbsp finely chopped chives or scallions
• 1 Tbsp dijon mustard
• salt and pepper

1. Hard-boil eggs.
2. Crack and remove shells. Slice eggs and remove yolks to a small bowl. Set the whites aside.
3. Remove half the egg yolks and mash the remaining.
4. Mix the breadcrumbs, sour cream, yogurt or mayo, mustard and chives into mashed yolks. Season with salt and pepper.
5. Spoon the yolk mixture into the egg-white halves. Sprinkle lightly with paprika. Arrange on a platter.

The eggs can be made ahead and stored, covered, in the fridge for up to 2 days.

(Carole OR)