Prep time: 5 minutes
Cooking time: 20 minutes
1 Dozen hard-boiled eggs, peeled, split, yolks removed
⅓ C Low-fat yogurt, drained overnight
⅓ C Mayonnaise
1 Tbsp. finely chopped fresh dill
1 Tbsp. lemon juice
¼ tsp. salt
1. In a bowl, mash the 12 yolks, and mix with remaining ingredients until as smooth as you like.
2. Neatly spoon mixture into the reserved 24 egg white halves.
Tip: This is a great time to dig out that deviled egg platter you inherited from your grandmother. I like to top each egg with a small sprig of fresh dill. Or you can time travel to the '60s and sprinkle a tiny bit of sweet paprika on each. If you’d rather not take the time to drain the yogurt, search out Greek-style yogurt in your store… It’s a lot thicker than regular yogurt. You can also substitute some mustard, or Tabasco, or another herb for the dill.