6 hard boiled eggs, cooled and peeled
tsp crushed black pepper
1 tsp low-fat mayonnaise
1 tbsp of hung yoghurt
1 tsp Dijon mustard
1 tbsp of chopped green olives
Chilli flakes to sprinkle
1 tsp of parsley to sprinkle
Slice the boiled eggs. Scoop the yolks into a medium mixing bowl and lay the egg whites aside.
Place the crushed peppercorns, mayonnaise, yoghurt, mustard and chopped olives in the egg yolks. Using a fork, stir thoroughly to combine and make a paste.
Place the mixture into a zip lock plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.
Sprinkle the chilli flakes and parsley over eggs.
Chill for at least one hour in the fridge before serving.