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Healthier Deviled Eggs

Deviled eggs are a favorite party snack, but if you limit how many eggs you eat, you might pass on them. This healthier version uses only eight, not all, of the yolks, and swaps out half of the mayonnaise for plain yogurt.

The secret to easy-to-peel hard boiled eggs: Use older ones (check the date stamped on the carton). Egg shells are porous, and over time, the white evaporates. When an older egg is boiled, an air pocket forms at the wider end. If you start to peel from that end, the shell often comes off easily.

Makes 12 servings

1 dozen large eggs

3 scallions

2 tablespoons plain 2% reduced-fat Greek yogurt

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

Freshly ground pepper

  1. Place the eggs in a heavy pot and add cold water to cover them by about an inch. Cover the pot and bring the water to a boil over medium-high heat. Let boil for 2 minutes, then remove the pot from the heat and let stand, covered, for 15 minutes. Drain the water and transfer the eggs to a bowl filled with ice water to cool.
  2. Trim the scallions and slice them very thinly, reserving the white and pale green bulbs separately from the darker green tops.
  3. Peel the eggs. Cut them in half lengthwise. Transfer 8 yolks (16 halves) to a large bowl; discard the remainder or reserve them for another use. Add the scallion bulbs and mash the yolks with a fork.
  4. Add the yogurt, mayonnaise, mustard, and pepper. Continue to mash and stir until the mixture is smooth and creamy.
  5. Spoon the yolk mixture into the whites and sprinkle with the scallion greens.