Yogurt and mustard deviled eggs

Ingredients

For 1 serving

• Eggs2
• Nonfat Greek yogurt40 g
• Mustard1 teaspoon
• Chives2 g
• Paprika1 pinch
• Whole wheat crackers6
• Saltto taste

Contains: gluten, lactose, eggs, mustard,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 9 minutes over medium heat, until the yolks are firm; cool them in cold water.
2. Peel the eggs, halve them lengthways and scoop out the yolks with a teaspoon.
3. Mash the yolks with a fork together with the Greek yoghurt, mustard, a pinch of salt and finely snipped chives until smooth.
4. Fill the whites with the mixture, dust with paprika and serve with the crackers.