Ingredients

12  large eggs

1/3  cup  fat-free Greek yogurt

2  ounces  1/3-less-fat cream cheese

1/4  cup  finely chopped country ham

3  tablespoons  peach preserves

1  tablespoon  chopped fresh parsley

1  teaspoon  grated Vidalia onion

1  teaspoon  Dijon mustard

1/2  teaspoon  apple cider vinegar

1/4  teaspoon  pepper

1/8  teaspoon  salt

Sliced fresh peaches

Chopped toasted pecans

Preparation

1. 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.

2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.