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 saturated fat and cholesterol. Herbs and spices add flavor to the filling without excess salt.

Yield: 8 egg halves

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 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 the ingredients. Stir for about 30 seconds until smooth and 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 equal 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.