Less-Devillish Eggs (Makes 24 halves and serves 6)
Dill relish, shallot and Dijon go into the filling; the secret to this more healthful version of devilled eggs is replacing half the mayonnaise with non-fat Greek yoghurt.
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 (R319 on Loot.co.za)
12 large eggs, hard-cooked
1/4 cup plain non-fat Greek yoghurt
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 yoghurt, mayo, shallot, relish, mustard, vinegar, salt and black pepper; purée 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.