LESS-DEVILISH EGGS

Dill relish, shallot and Dijon go into the filling; the secret to this more healthful version of deviled eggs is replacing half the mayonnaise with nonfat Greek yogurt.

Make ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving. The filling can be prepared a day in advance; store in a gallon-size zip-top bag (for potential piping). It’s best to fill the eggs the same day they are served.

Adapted from “Eating Well Quick + Clean: 100 Easy Recipes for Better Meals Every Day,” by the editors of Eating Well magazine (Houghton Mifflin Harcourt, 2017).

12 large eggs, hard-cooked 1/4 cup plain nonfat Greek

yogurt

1/4 cup low-fat mayonnaise 1 tablespoon minced shallot 1 tablespoon dill relish 2 teaspoons Dijon-style

mustard

1 teaspoon white wine vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground

black pepper

Aleppo pepper, for garnish

Cut the eggs in half lengthwise. Place the yolks in a food processor along with the yogurt, mayo, shallot, relish, mustard, vinegar, salt and black pepper; puree until smooth.

Make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)

Spoon or pipe about a tablespoon of the filling into each egg white half. Just before serving, sprinkle each one lightly with Aleppo pepper. Serves: 6 (makes 24 halves)

Per filled half: 45 calories, 3 g protein,

0 g carbohydrates, 3 g fat, 1 g saturated fat, 95 mg cholesterol, 80 mg sodium, 0 g dietary fiber, 0 g sugar

JENNIFER CHASE FOR THE WASHINGTON POST