Deviled Eggs

Ingredients

• 8 large eggs
• 6 Tbsp Chobani Non-Fat Plain Greek Yogurt
• 1 Tbsp light mayonnaise
• 1 tsp kosher salt
• 1 medium scallion, white and light green parts only, finely chopped
• 2 tsp brine-packed capers, rinsed, roughly chopped
• Sprinkle of sweet paprika

Instructions

1. Boil the eggs in a large pot of boiling water for 10 minutes. Use a slotted spoon to transfer the eggs to a large bowl and place under cold running water to cool.
2. Once cool enough to handle, peel the eggs. Slice the peeled eggs in half and place 6 yolks in a medium bowl (discard the other 2 yolks).
3. Use a fork to mash and break up the yolks, then stir in the Chobani, mayonnaise and salt, stirring until smooth. Add the scallion and capers and stir to combine.
4. Using a spoon or piping bag, fill each egg white half with the egg yolk mixture and sprinkle with paprika for serving.