Sinless Deviled Eggs

Ingredients

• Egg

  Whole, fresh eggs

  14 extra large or 784g

• Nonfat greek yogurt

  Nonfat, plain

  3 oz or 85g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Salt

  Table

  ½ tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Pickle relish

  Sweet

  1 tbsp or 15g

Directions

1. Place the eggs in a single layer in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and cover the eggs in ice-cold water until cool enough to handle.
2. Peel the eggs and halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 18 yolk halves in a food processor or blender (discard the rest). Add yogurt, mayonnaise, mustard, salt, and paprika; process until smooth. Pipe or spoon about 1 tablespoon of yolk mixture into each egg white half.
3. Cover and chill for at least 1 hour. Top with relish before serving.

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• Deviled Eggs
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• Devilled Egg Toast
• Deviled Egg Salad
• "Deviled Eggs" Style Sandwich