Classic Deviled Eggs
- 6 hard-cooked eggs (see recipe below), peeled
- 3 tablespoons mayonnaise
- 2 tablespoons plain yogurt
- 2 teaspoons Dijon mustard
- Lemon juice
- Cut 6 eggs in half, lengthwise.
- Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
- Spoon the mixture back into the whites. Dust with paprika.