Lightened Up Deviled Eggs

Time: 30 min Servings: 6

Ingredients

12 Eggs

1/4 cup Plain Greek Yogurt

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Paprika (optional)

1 stalk Green Onion (optional)

Hard-boil the eggs by bringing a small pot of salted water to a boil. Carefully place the eggs in the pot. Cover the pot with a lid, turn off the heat, and keep it on the hot burner. Let it stand for 12 minutes and then drain the water. Place eggs in a bowl of ice water for 10 minutes or until cool.
Peel the eggs. Cut each egg in half lengthwise, then separate the yolks from the egg whites.
Add the yolks to a small mixing bowl and mash with a fork until a fine crumb forms. Add the yogurt, mustard, garlic powder, and salt. Mix until well-combined.
Spoon the egg yolk mixture into the egg whites and garnish with paprika and/or green onions (finely chopped; green parts only). Chill and enjoy!.

Serve Chilled
Best served after being refrigerated for at least one hour.
Serving Size
One serving is equal to two pieces.
Leftovers
Store in an airtight container for up to two days.
More Flavor
Add a pinch of cayenne, onion powder, or dried dill to the yolk mixture.