Greek Yogurt Deviled Eggs

Easter is around the corner and deviled eggs are a staple in my house for the holiday (which now that I think about it, is kind of ironic). To lighten up a dish I grew up with, I decided to replace the mayonnaise with some non-fat Greek yogurt. It tastes incredible! It makes the bite light and with summer around the corner, it won't even mess up your diet.  I assure you that the Greek yogurt will only enhance the traditional deviled egg and it'll be a rave! Enjoy :)

Greek Yogurt Deviled Eggs
Time: 30 Minutes / Makes: 24 Bites

Ingredients:

• 12 Hard-Boiled Extra Large Eggs (Click Here on Instructions on How to Boil an Egg)
• 1/2 Cup Non-Fat Greek Yogurt
• 2 Tbsp Country Dijon Mustard
• 1 Green Onion Stalk
• 1/4 Tsp Salt
• 1/8 Tsp Pepper
• 1/2 Tsp Lemon Juice
• Paprika for Garnish
• Thinly Sliced Green Onion for Garnish

Directions:

Cut the hard-boiled eggs in half.

Scoop the yokes into a bowl.

Add the Greek yogurt and dijon mustard to the bowl.

Slice the green onion stalk in half and mince. Add to bowl. Add salt, pepper and lemon juice to bowl.

Mix well together with a fork.

Place the mixture into a large zip lock bag and cut the tip (you can get fancy here and use a piping bag with a star tip). Pipe the filling into the egg whites.

Garnish with paprika and thinly sliced green onions.

Enjoy!