Use thick Greek or Icelandic yogurt instead of mayo in these lightened up Deviled eggs. For even, mess free filling use a piping bag instead of a spoon.
Use a large chef knife to slice eggs in half lengthwise. Use one long stroke to cleanly cut through the egg.
Use a small spoon to scoop out the egg yolks. Lay the egg whites on a large tray or cutting board.
Put egg yolks into a fine mesh sieve and push into a bowl with a rubber spatula or the back of a spoon. Mix in yogurt, mustard, hot sauce or Worcestershire, salt and pepper.
Taste filling and adjust to your taste preference. If filling is too thick, add 1 tablespoon of yogurt to thin out.
Scoop filling into a piping bag or into a small plastic bag. If using plastic bag, snip a small hole in one of the corners. Squeeze the filling through the opening into the eggs. The filling should come above the level of the egg white in a little mound.
Ideally, let filled eggs rest in fridge for 20 minutes.
Arrange eggs on a platter and sprinkle eggs (and a bit of the platter) with paprika and green onions or parsley.
Devilled eggs can be stored in fridge for 3-4 days.
Notes
See full article for more tips and flling ideas.Other filling ideas: guacamole, hummus, spinach dip, etc.Store in fridge and enjoy within 3-4 days.