Healthy Greek yogurt replaces high-fat mayonnaise in this easy deviled eggs recipe. Perfect for brunch, a light lunch or an easy appetizer, this low-calorie egg dish can be made ahead for a touch of down home deliciousness any time of day.
Recipe yields 8 servings
In a medium saucepan, cover eggs with cold water. Add 1/8 teaspoon of the salt. Bring to a boil. Remove pan from heat; cover and let stand for 10 minutes. Drain. Run eggs under cold water to cool them. Remove from saucepan with a slotted spoon.
In a medium bowl, mix yogurt, mustard, lemon juice, shallot and hot sauce.
Peel the eggs and halve them lengthwise. Remove the yolks, setting the whites aside, and transfer the yolks to the bowl with the yogurt mixture. Season with pepper and the remaining 1/8 teaspoon salt. Mash yolks with a fork until smooth.
Place yolk mixture in a resealable plastic bag and seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe yolk mixture into the whites. Sprinkle with chopped scallion and paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.