Light deviled eggs with Greek yogurt and mustard

Ingredients

For 1 serving

• Eggs2
• Nonfat Greek yogurt30 g
• Mustard1 teaspoon
• Paprika1 pinch
• Saltto taste

Contains: lactose, eggs, mustard,

Method

1. Bring a small pan of water to the boil, then gently lower in the eggs with a spoon.
2. Cook over a medium heat for 9 minutes from when it returns to the boil, until hard; transfer straight to cold water for 2–3 minutes, so the yolks stay yellow and the eggs peel more easily.
3. Peel them, halve them lengthways with a wet knife and scoop out the yolks with a teaspoon.
4. Mash the yolks with a fork together with the Greek yoghurt, mustard and a pinch of salt until smooth.
5. Fill the whites with the yolk cream, using a teaspoon or piping bag, and dust with paprika.