- 6 eggs
- 1/3 cup plain Greek yogurt
- 1 to 2 tsp yellow mustard
- 1 to 2 tsp white vinegar
- Paprika, sliced olives, sliced avocado, chopped chives for garnish
- Bring a pot with 3 inches of water in it to a rapid and rolling boil. Add a few pinches of salt. Reduce heat to medium. Once the rapidly boiling water has reduced to gentle bubbles, carefully lower eggs into water using a slotted spoon. Set a timer for 13 minutes. Be sure water stays at a gentle simmer, adjusting heat higher or lower as needed.
- After timer goes off, immediately lift eggs from water and transfer them to a bowl filled with ice water to stop the cooking. Once eggs are cool enough to handle, gently peel away their shells.
- Slice eggs in half lengthwise. Using a small spoon, gently remove yolks and place them in a medium bowl. Using a fork, mash yolks with yogurt, mustard, vinegar, and salt to taste.
- Spoon yolk mixture back into egg white halves. Garnish each egg half with a sprinkling of paprika. Chill for 1 hour before serving.
- Plain Greek yogurt takes the place of mayonnaise in these better-for-you deviled eggs. Add the greater amounts of vinegar and mustard for more tang.
- The technique of simmering instead of boiling the eggs keeps the whites tender. It also yields eggs that are very easy to peel.
Per serving (2 deviled egg halves): 77 Calories, 7 g Protein, 1 g Carbohydrates, 5 g Total fat (2 g sat), 145 mg Sodium, ★ Vitamin B2 (riboflavin), Phosphorus