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| 2 | eggs |
| 3 Esslöffel | Natural yoghurt |
| 1 Esslöffel | parsley fresh, chopped |
| 1 Esslöffel | chives fresh, chopped |
| 1 | red pepper diced |
| 1 | yellow pepper |
| 1 | green Pepper |
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1 Half fill a small pan with water, boil, add the eggs and boil for seven minutes. Drain and cool in cold water.
2 Shell and dice the eggs. Mix the eggs together with the yoghurt, parsley, chives and red pepper and season well.
3 Cut the top off the remaining peppers and discard the insides. Spoon the mixture into each pepper. Serve on a bed of leaves on it's own or as an accompaniment to a main dish.
Per serving: 115 Calories (kcal); 5g Total Fat; (35% calories from fat); 7g Protein; 12g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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