4 large eggs
1 tbsp plain yogurt
1 tsp mustard
salt and pepper
1Place eggs in a saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from the stove and cover the saucepan. Let the eggs stand in hot water.
2Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3Using a fork, mash up the yolks and add mustard, yogurt, crushed garlic and season with salt and pepper. Spoon egg yolk mixture into the egg white halves and serve.