Healthy Deviled Eggs

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Ingredients:

• 6 large eggs
• ¼ cup full fat Greek yogurt
• 1 Tablespoon pickle relish or 1 small dill pickled, diced
• 1 teaspoon dijon mustard
• 1 teaspoon apple cider vinegar
• ⅛ teaspoon salt
• Pepper to taste
• Smoked paprika, for garnish

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Directions:

1. Place eggs in a large saucepan and cover with water by at least 1 inch. Bring water to a boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
2. Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
3. Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket) and slice in half lengthwise. Remove yolks and place them in a small mixing bowl.
4. Add Greek yogurt, relish, dijon mustard, apple cider vinegar, salt and pepper. Mash everything together with a fork. Taste the mixture and season with additional salt and pepper, if desired.
5. Spoon the yolk mixture into the center of each egg white. Alternatively, you can add the yolk mixture to a plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs.
6. Sprinkle with smoked paprika and serve.

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