These aren't your Mother's deviled eggs!
I first made these for Easter at my sisters house two years ago, I can honestly say, people still talk about them (okay, I'll admit, sometimes after I bring them up lol). This version of Three-Herb Deviled Eggs is light, tangy,delicious & adorable if I may say so!
Three-Herb Deviled Eggs
12 hard boiled eggs, peeled
1/4 cup light mayo
1/4 cup plain non-fat Greek yogurt
2-3 teaspoons Tangy Dijon Mustard
2 tablespoons fresh parsley
2 tablespoons fresh dill
2 tablespoons fresh chives
slice through each egg about one-third of the way from top and a thin sliver off the bottom (allows it to stand upright) scoop the yolks out and put in a bowl, do not use the whites (good for an egg salad)
mash the yolks, add mayo, sour cream and mustard. Mix together add salt and pepper to taste. stir in herbs.
to stuff the eggs, I put the mixture into a ziplock bag and cut the corner off and squeezed the mixture into the whites.
sprinkle with paprika and garnish with springs of dill.