Healthy Devilled Eggs
1 dozen eggs, hard boiled and peeled
1/2 cup plain Greek yogurt
1 1/2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
Fresh dill, to serve
Cut each egg in half; gently remove yolks and transfer to a mixing bowl. Set egg whites aside, cut side up, on a serving platter.
To the egg yolks, add yogurt, mustard, lemon juice, salt and pepper; whisk until smooth. Using a rubber spatula, transfer filling to a large piping bag or sandwich bag with one bottom corner snipped off. Pipe filling evenly into egg whites. Sprinkle with fresh dill and serve.
Recipe and photo by Jill Haapanieni. Jill is a Melbourne lifestyle and food photographer, food stylist and recipe developer. You can see her work at www.jillhaapaniemi.com