Zoe's Egg Salad or Deviled Eggs w Greek Yogurt instead of mayo

4 large Hard Boiled Eggs (discard 2 yolks)
1 tsp Yellow Mustard
2 Tbs Chobani 2% Plain Greek Yogurt (8 oz)
Seasoning to taste (I use 1 tsp of homemade ranch seasoning)

If you want to make deviled eggs using this recipe & it's important to you that the filling be silky-smooth, there are 2 tips that will help. First, do not overcook the eggs. If there is a layer of green around your egg yolks, then they are overcooked and the texture is going to be off. Second, before you mix the yolks with the rest of the filling ingredients, push them through a fine mesh sieve or strainer. That will get rid of any lumps before they happen.

Hard boil & peel 4 large eggs.
Discard 2 yolks. (My dog has dry skin, so I give them to him.)
Chop remaining eggs and yolks and put in a bowl.
Add mustard, yogurt, and any seasonings.
Mix well.

If you want to make deviled eggs instead of egg salad, cut the hard boiled eggs in half. Discard 2 yolks, and add remaining yolks to a bowl with the mustard, yogurt, & seasonings. Mix them thoroughly, using a fork to really smoosh the yolks up well. Spoon or pipe the yolk mixture into the whites & garnish with a sprinkle of paprika.

Serving Size: 2 servings (enough for 2 sandwiches)

Number of Servings: 2

Recipe submitted by SparkPeople user MISSZOEZ.