LIGHTER SOUTHERN DEVILED EGGS {bobby deen}

By grinder

Ingredients

• 12 large eggs
• 1/4 cup plain nonfat Greek yogurt {2.25oz}
• 1/4 cup chopped sour pickles
• 2 tablespoons mayonnaise {30g}
• 2 teaspoons Dijon mustard
• 1/4-1/2 teaspoon cayenne pepper
• 1/4-1/2 teaspoon paprika spice blend, Paula Deen's
• 1 Tbsp. smoked paprika brine from pickled okra, opt, such as Rick's Picks Smokra
• 3 Tbsp. sliced pickled okra, for garnish, such as Rick's Picks Smokra

Details

Servings 12
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high-heat. Cover and simmer 15-20 minutes, remove from heat and let stand 15 minutes. Drain, and then run under cold running water.

Peel eggs and halve lengthwise. Remove yolks and add to a bowl. Add yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine and mix thoroughly.

Spoon mixture into the egg white halves. Place eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.