This recipe will make you a convert to spicy and you will never again reach for the paprika when making Deviled Eggs!
2 tbsp mayonnaise
1 tbsp Greek yogurt
1 tsp yellow mustard
2 scallions finely chopped, divided
pinch of freshly ground pepper
Place the eggs in a saucepan, that will fit them in a single layer, close together, and cover with cold water.
Cover the saucepan, and bring the eggs to a boil over high heat. Once the water reaches a hard boil, remove the pan from the heat, and set a timer for 10 minutes, keeping the lid on the pan.
Drain the water, and rinse the eggs under cool water, then peel.
Slice each egg in half, and remove the egg yolks to a bowl, and the whites to a serving dish.
Mix the yolks with the mayonnaise, yogurt, mustard, 1 to 3 teaspoons of your oil of choice (to taste), a handful of chopped scallions, salt and pepper.
Place a scoop of filling, (or pipe filling from a bag) into each egg half, and garnish with additional scallions and another drizzle of oil. Serve with a refreshing beverage.
Optional: take this recipe up another notch by adding crumbled, cooked bacon to the filling.