Healthy Deviled Eggs

Bright, tangy, and creamy, these Healthy Deviled Eggs are a protein-packed appetizer that cut down on fat while maximizing flavor.

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Place the 6 large eggs in a medium saucepan and cover with cold water by 2.5 cm (1 inch).
Bring to a simmer over medium-high heat, then cover and remove from heat; let sit for 12 minutes.
Transfer eggs to a bowl of ice water and chill for 10 minutes to stop cooking.
Gently crack and peel the cooled eggs under running cold water.
Slice each egg lengthwise and transfer the whites to a platter.
Mash the yolks with a fork and push them through a fine mesh sieve.
Add Greek yogurt, mayonnaise, olive oil, mustard, vinegar, salt, and pepper to the sieved yolks.
Blend until smooth and glossy, about 30–45 seconds.
Transfer the filling to a piping bag and fill each egg white half.
Garnish with smoked paprika and chives, and chill for at least 15 minutes before serving.

Use older eggs for easier peeling. Mix-ins can include mashed avocado or chopped pickles.