Greek Yogurt Deviled Eggs

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tsp Pickle relish
  • 1/2 tsp Yellow or dijon mustard

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 Dash Cayenne pepper
  • 1/4 tsp Chili powder
  • 1 Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tsp White or cider vinegar

• Dairy

  • 3 tbsp Greek yogurt, low-fat plain

Found on tone-and-tighten.com

Description

Ingredients

• 4 large eggs, hard boiled and shells removed
• 3 tablespoons Greek yogurt, plain, low-fat
• 1½ teaspoons white or cider vinegar
• 2 teaspoons pickle relish (I used dill)
• ½ teaspoon yellow or Dijon mustard
• ¼ teaspoon chili powder
• ⅛ teaspoon black pepper
• Dash of cayenne pepper
• salt and pepper to taste
• paprika for garnish

Directions

• Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork.
• Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Evenly divide mixture inside the egg whites.
• Sprinkle with paprika and refrigerate until ready to eat.