Deviled eggs are a staple for spring parties and picnics, but they are often high in unhealthy fat, cholesterol, and sodium. This version uses fewer egg yolks and adds non-fat yogurt to reduce the saturated fat and cholesterol. Herbs and spices add flavor to the filling without excess salt.

Yield: 8 servings

Preparation time: 15 minutes

Ingredients

• 4 large, hard-boiled eggs
• ¼ cup non-fat, plain Greek yogurt
• ½ tsp chopped fresh chives + plus extra for garnish
• ½ tsp chopped fresh dill
• 1/8 tsp hot or sweet smoked paprika
• 1/8 tsp fine ground sea salt
• Pinch of ground black pepper

Directions

1. Carefully cut the hard-boiled eggs in half. Gently remove the yolks. Place two of yolks in a small bowl and discard the other two. Place the egg whites, cut-side up on a serving plate.
2. Add the yogurt, chives, dill, paprika, salt, and pepper to the two egg yolks. Use a fork to smash the yolks and stir all ingredients. Stir for about 30 seconds, until smooth and all ingredients are blended.
3. Transfer the filling to a pastry bag with a star tip, or to a zip lock bag with the bottom corner cut off. Pipe an equal amount of filling into each egg where the yolk was held. Sprinkle with any remaining chives and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.