Greek Yogurt Deviled Eggs

I admit I am not a huge fan of mayo or mustard, so I experimented with Greek Yogurt in these deviled or stuffed eggs, and they were delicious!

Ingredients:

6 hard-boiled Eggs

2-3 Tbsp Greek Yogurt

1/2 tsp Dried Dill

1 tsp Lemon Juice

1/2 tsp Lemon Zest

Salt and pepper to taste

Method:

Slice the eggs in half and carefully remove the yolks to a bowl. Mash the yolks.

Add the remaining ingredients and mix until smooth.

Spoon the filling back into the egg whites.

Garnish with dried or fresh dill.

Notes:

• I steam my hard-boiled eggs and they come out perfect every time. I use a steamer basket, and can steam up to 12 eggs at a time!

• I love the dill in these eggs, but if you have other Greek spices you want to use experiment!

• The lemon is essential to give these eggs the zip they need.

• You can adjust the seasoning to meet your needs, but I’ve noticed that the flavors become stronger with time. Because these are really creamy, the salt is important.

Variations:

• Traditional Deviled Eggs

• Avocado Deviled Eggs