“Ed Said” Recipes: Deviled Eggs

Deviled Eggs

Ingredients

4 large eggs

1 teaspoon Dijon mustard

2 tablespoons low-fat Greek yogurt, plain

Chili powder, salt, and pepper to taste

1 pinch paprika

Directions

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water. Peel and cut in half lengthwise. Remove yolks and combine with Dijon mustard, Greek yogurt, chili powder, salt and pepper. Mix together with fork until smooth. Refill each empty egg half with the yolk mixture and sprinkle with paprika.