Ingredients

The following ingredients have 4 Servings
  • 6 hard boiled eggs, peeled**
  • 1 tablespoon light mayonnaise
  • 2 tablespoons plain nonfat Greek Yogurt
  • 1 teaspoon mustard, grainy or dijon
  • 1 teaspoon vinegar (of your choice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika for sprinkling on top (if desired)

Instruction

  • Slice the eggs in half lengthwise.
  • Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like.
  • Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
  • Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. (Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites.)
  • Sprinkle with paprika if desired. Serve on a platter.