Not so Devilish Eggs

Happy Easter Friends! You have dyed all the eggs and you now have to find some way to use up all those hard boiled beauty's. Egg salad is always delicious but I have found after a couple days of lunches my family gets bored of it, and we end up throwing the rest out. However when they are deviled they seem to disappear like magic. So deviled eggs it is! In an effort to make them a little healthier I have swapped out some of the traditional ingredients. Hope you enjoy them. 

Ingredients 

1 dozen hard boiled eggs, peeled

5 Tablespoons non- fat greek yogurt 

1 Tablespoon Dijon mustard

1 teaspoon tiger sauce

1/2 tsp dried dill, plus more for garnish

1/4 tsp paprika, plus more for garnish

Salt and pepper, to taste

First start with peeling those little works of art, my son told me I was wasting his hard work...really?!

Then mash up the yolks into almost a dust. I use a whisk because it seems to be the best way to make quick work of the mashing.

Next add in your wet" stuff. The yogurt and Dijon mustard. Sprinkle on some salt and pepper. Swap out for a spatula, otherwise it will all get stuck inside your whisk. ( I did not do this at first and it was not fun trying to keep shaking it out... Eggs everywhere!)

Stir until it just becomes a thick paste consistency. Then sprinkle on your paprika, and stir. (notice the spatula?)

Next comes your dill. Stir some more, we want to incorporate lots of air so the filling will be light and fluffy.

Now for the hot stuff! I use tiger sauce because it's got good heat and it has a touch of sweetness. You can use your favorite. I also recommend Siracha. Stir some more.

Now once you've finished stiring it check for seasoning and add more salt or pepper if needed. It should be a nice wet paste, smooth of lumps and fluffy. 

At this point you cans spoon it back into the whites or use a piping bag and star tip like I did. If you don't have either, a zip lock bag with a cut in the corner will do just as good. Sprinkle with a little more dill and paprika and chill those puppies right up. They will disappear out of your fridge in no time.

Happy Easter and Happy Cooking!