DEVILED EGGS {my version}

By grinder

Ingredients

• 6 eggs, hard cooked
• 1 tablespoon mayonnaise {14g}
• 2.5 Tbsp. non-fat Greek yogurt {38g}
• 1/2 teaspoon yellow mustard
• 1 teaspoon chopped dill pickle relish
• 1/2 teaspoon pickle juice
• 1/2 teaspoon sugar or substitute
• 1/2 teaspoon white vinegar
• 1/4 teaspoon Worcestershire
• Grated onion as desired
• Hot sauce {opt}
• Salt and black pepper
• Paprika or cayenne for sprinkling

Details

Adapted from pioneerwoman.com

Preparation

Step 1

Peel eggs, cut in half and scoop out the yolks into a medium bowl. Add remaining ingredients and mix with a fork until well combined.

Using a small cookie scoop, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika or cayenne to garnish.

*HARD COOKED EGGS FOR HIGH ALTITUDE:
Put eggs in pan in single layer and cover with cold water. Bring to just a boil and turn to simmer, cover, and simmer about 5 minutes, turn off heat and let sit about 20 minutes. Put in ice water for about 5 minutes, then peel. You may have to adjust times according to how big your eggs are.