Ingredients
- 6 large eggs
- 1/4 cup nonfat plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Paprika for garnish
Instructions
- Place the eggs in a large pot and cover with an inch of cold water. Bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs stand for 10 minutes. Then, drain and transfer the eggs to a bowl of cold water for 10 minutes.
- Peel the eggs and slice them in half lengthwise. Scoop out the yolks with a spoon and place them into a bowl. Mash the yolks with a fork, and then add in the Greek yogurt, mustard, and salt, and mix until smooth.
- Transfer the yolk mixture into a piping bag. Pipe the filling into the egg whites. Garnish each deviled egg with a sprinkling of paprika.