12 large eggs
5 tablespoons light mayonnaise
¼ cup nonfat Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon each salt and pepper
Paprika for topping (optional)
Directions
1. Place the eggs in a saucepan and cover with 1 inch of cold water. Over medium-high heat, bring the water to a boil. Immediately remove the pan from the heat, cover, and let the eggs steep for 15 minutes.
2. Place the pan in the sink and gently run cold water into it until the eggs are cool enough to handle. Peel them under slowly running warm water.
3. Slice the eggs in half; remove the yolks and place them in a bowl. Mash them with a fork. Add the mayo, yogurt, mustard, vinegar, Worcestershire sauce, salt, and pepper. Mix until smooth. Fill each egg white half with a spoonful of the yolk mixture. Sprinkle with paprika if using. Refrigerate in a sealed container until ready to serve or for up to four days.
Makes 12 servings.
Nutrition information per 2 deviled eggs: 90 calories, 6 g fat, 1.5 g saturated fat, 2 g carbs, 0 g fiber, 0 g sugars, 6 g protein, 180 mg sodium.
Note: This recipe and the variations below may be cut in half using 6 eggs and half the filling ingredients.
