Greek Yoghurt Devilled Eggs

GREEK YOGHURT DEVILLED (more like heavenly) EGGS

Ingredients

4 eggs

3 tablespoons no-fat Greek yoghurt
1 tablespoon light Kewpie Japanese mayo (or substitute normal mayonnaise or honey mustard sauce)
salt & pepper to taste
paprika or cumin, to garnic
1 spring onion, chopped to garnish

Method

1. Bring a pot of water to boil. Pop in the eggs to boil for 10 minutes exactly.

2. Take out the eggs and place into a bowl of cold water to stop its cooking process.

3. Once cooled, peel the eggs and slice into half. Scoop out the egg yolk into a medium bowl and mash with a fork.

4. Add Greek yoghurt + Japanese mayo to the mashed egg yolk. Add salt and pepper to your liking. Combine until smooth, it should be thick and not runny.

5. Pipe egg mixture into each egg white half (or spoon it in) and sprinkle with spring onion, paprika or cumin (depending on whichever spice tickles your fancy).

6. Enjoy while warm or refrigerate until serving (tastes equally as delicious).