Light Deviled Eggs
12 Eggs, Hard boiled and Shells Removed
½ Cup Plain Fat Free Greek Yogurt
2 tsp Apple Cider Vinegar
1 T Dijon Mustard
Salt & Pepper (to taste)
Paprika (topping for garnish)
Hard boil 12 eggs and allow eggs to cool (cold water or refrigerate).
Peel and cut each egg lengthwise and scoop egg yolks into a small bowl.
Use a fork (or food processor if you prefer) to mash the egg yolks.
Add Greek Yogurt, vinegar, Dijon mustard and salt and pepper to the egg yolks and stir until smooth.
Use a spoon to fill each egg white with the yolk mixture. Sprinkle a very light layer paprika over eggs when complete.