Devilled eggs are great. The first time I came across them at a buffet, I just couldn’t stop eating them, but I never attempted making them myself. It just seemed too complicated and out of my league, because I’m definitely not the best at cooking and also don’t like spending too much time in the kitchen.

However, a few days ago I decided to try and make a mayo free version of devilled eggs, and it turned out that it’s not that difficult! If I can do it, you can definitely do it too!

Try these the next time you want to serve something fancy looking to your health conscious guests!

Ingredients (for 12 egg halves):

6 hard boiled eggs

1 1/2 teaspoons mild mustard

2 tablespoons greek yogurt

1/3 teaspoon salt

Black pepper & paprika to taste

Instructions:

Let the boiled eggs cool down. Once they have cooled, peel them and cut the peeled eggs in half (lengthwise). Then, scoop out the yolks, move them to a separate bowl and mash them up using a fork.

Put the egg white halves to the side onto a flat surface.

Take the bowl with the mashed up yolks and add the mustard, greek yogurt, salt, pepper and paprika. Mix it together well until you get a smooth, creamy consistency.

Move your yolk mixture into a piping bag and squeeze it back into the egg white halves. Garnish with a little bit of paprika if you like, and serve cold!