Greek Yogurt Deviled Eggs Ingredients 24 Hard Boiled Eggs 1.5 cups 0% Plain Greek Yogurt (I use Fage) 2 Tbsp Yellow Mustard Salt and Pepper to taste Paprika or Chili Powder for garnish
Eggs: Hard Boil 2 dozen eggs by placing eggs in stock pot and covering with water. Bring to a roaring boil, reduce heat and boil for 10 minutes. Drain, then place eggs in an iced water bath for 10 minutes to cool. Peel and halve. Place whites on a serving platter and yolks in a mixing bowl.
Filling: mash yolks with a fork or fingers to a fine crumb. Add yogurt and mustard and mix with hand mixer for 5 minutes until creamy smooth. Add pinch of salt and pepper to taste.
Use a pastry bag and pipe filling into egg white halves. Top with Paprika or Chili Powder.
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