I love deviled eggs. I think they're amazingly delicious, but I've never made them because Corey can't handle the smell of them. This year Corey decided that he could handle the smell of them as long as he didn't have to eat any, so I whipped up a batch for our New Year's Eve party. I wanted to make them healthier, since we were going to be having so much other junk food, so here is the recipe I came up with. They taste as good or better as the original version, but with less fat and calories--and who doesn't want that?
Better-For-You Deviled Eggs
10 large eggs, hard boiled and cooled
1/3 cup light mayonnaise
1/4 cup plain low-fat yogurt
1 tsp. yellow mustard
1 tsp. honey Dijon mustard
1. Peel hard boiled eggs. Slice in half lengthwise and remove yolk. Place yolk in medium bowl and place egg whites on large plate or platter.
2. Add mayonnaise, yogurt, and mustard into bowl with yolks. Mix well until no longer lumpy. Salt and pepper to taste.
3. Place yolk mixture in large pastry bag fitted with flower tip. Pipe filling evenly into egg whites on platter. Sprinkle with paprika and serve immediately or refrigerate up to one day.