Greek Yogurt Deviled Eggs

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 6

Ingredients

6 large eggs

1/4 cup full fat Greek yogurt

1 tablespoon pickle relish or 1 small dill pickle, sliced

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1/8 teaspoon salt

Pepper, to taste

Smoked paprika, for garnish

Instructions

Place the eggs in a large saucepan and cover with water by at least 1 inch. Bring the water to a boil over high heat. Let the water boil for 30 seconds, then cover and remove from heat. Let the eggs sit for 10-12 minutes.

Drain the water or use a slotted spoon to remove the eggs from the hot water. Transfer the eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either method will stop the cooking process and cool the eggs.

Peel the eggs by tapping all over to crack. Remove the shell by starting at the larger side of the egg (with the air pocket) and slicing in half lengthwise. Remove the yolks and place in a small mixing bowl to the side.

To the yolks, add the Greek yogurt, relish, Dijon mustard, apple cider vinegar, salt and pepper. Mash everything together with a fork. Taste and season with additional salt and pepper, if desired.

Spoon the yolk mixture into the center of each egg white. You can also add the yolk mixture to a plastic bag and cut the corner off to pipe the filling into the eggs.

Sprinkle them with smoked paprika and serve.

Nutrition Information

Serving: 2 halves, Calories: 85kcal, Carbohydrates: 2g, Protein: 7g, Fat: 5g, Sodium: 164mg, Sugar: 1g

Recipe adapted from: eatingbirdfood.com