7 Servings 15 min Cook
14 Extra large Egg
1/2 Oz Nonfat Greek Yogurt
0 Cup Light Mayonnaise
2 Tsp Dijon Mustard
1/2 Tsp Salt
1/2 Tsp Paprika
1 Tbsp Pickle Relish
Place the eggs in a single layer in a large saucepan.
Cover with water to 1 inch above eggs; bring just to a boil.
Remove from heat; cover and let stand 15 minutes.
Drain and cover the eggs in ice-cold water until cool enough to handle.
Peel the eggs and halve eggs lengthwise with a sharp knife.
Gently remove the yolks.
Place 18 yolk halves in a food processor or blender (discard the rest).
Add yogurt, mayonnaise, mustard, salt and paprika; process until smooth.
Pipe or spoon about 1 tablespoon of yolk mixture into each egg white half.
Cover and chill for at least 1 hour.
Top with relish before serving.