Easter Deviled Eggs
Cook time: 
Total time: 
Serves: 8-12
  • 1 dozen hard-cooked eggs, peeled
  • ½ cup nonfat plain Greek yogurt mixed well with 4 tsp dijon mustard (can also use ½ cup mayonnaise)
  • ⅛ teaspoon ground red pepper
  • Kosher salt to taste
  • Garnish (see below)
  1. Cut eggs in half lengthwise; carefully remove yolks.
  2. Mash yolks; stir in yogurt mixture and red pepper until blended.
  3. Spoon yolk mixture evenly into egg whites.
  4. Sprinkle evenly with desired amount of salt. Garnish, if desired.
  5. Chill until ready to serve.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2012/04/05/easter-deviled-eggs/