Live the high life with the help of these elegant hard-cooked eggs stuffed with crab meat and Greek yogurt.
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
1/2 cup cooked fresh lump crabmeat
1 tablespoon chopped fresh parsley
2 teaspoons fresh tarragon
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
1/4 teaspoon pepper
1/8 teaspoon salt
Cooked fresh crabmeat
How to Make It
Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 8 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with cooked fresh crabmeat and watercress. Serve immediately, or cover and chill 1 hour before serving.