Lunch: Greek Yogurt Deviled Eggs

Recipe by Stephanie Spencer We've swapped out mayo for Greek yogurt to make these party favorites healthier and added Dijon mustard for a kick. See below for make-it-your-own variations.

Ingredients

12 hard-cooked large eggs, peeled*
About 2 tbsp. finely chopped spring onion*
1/2 cup plus 2 tbsp. low-fat Greek yogurt
3/4 teaspoon kosher salt
1 tablespoon country Dijon mustard
About 1 tbsp. finely chopped chives
About 2 tbsp. finely chopped spring onion

Instructions

Cut eggs in half lengthwise and pop yolks into a food processor; reserve whites. Add yogurt and salt to food processor and whirl until smooth, scraping down bowl as needed.
Transfer yolk mixture to a medium bowl and stir in mustard, 1 tbsp. chives, and 2 tbsp. onion to blend. Set egg whites on a platter, hollow side up. Scoop yolk mixture into a piping bag fitted with a star tip and pipe mixture into hollows. Sprinkle with more chives and onion if you like.

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