Deviled Egg Footballs

These deviled eggs have a secret ingredient – Greek yogurt! Swapping yogurt in for the standard mayo makes these savory snacks lighter without sacrificing flavor. Add some chives on top to turn them into footballs for a festive, game-day snack.

6 Eggs
1/3 cup Greek yogurt
2 tbsp Dijon mustard
1 tbsp Apple cider vinegar
1/2 tsp Worcestershire sauce
Kosher salt and black pepper ( to taste )
Smoked paprika (for garnish)
Snipped chives (for garnish to decorate like little footballs)

Fill a large sauce pot with cold, salty water, then add eggs. Place the pot on the stove and turn burner up to medium-high. Boil eggs for 7-8 minutes.

While the eggs are boiling, fill a large mixing bowl with ice water and set aside.

As soon as the time is up, remove the eggs from the sauce pot using a slotted spoon, and transfer immediately to the bowl of ice water.

When eggs have cooled completely, peel them and cut each egg in half lengthwise.

Carefully remove the cooked yolks from each egg half with a spoon, dropping them into a clean mixing bowl as you work.

Mix in the Greek yogurt, Dijon mustard, Worcestershire sauce, apple cider vinegar, salt, and pepper with the egg yolks.

Scoop mixture into each egg half. Lightly sprinkle each deviled egg with smoked paprika. Top with snipped chives to look like football stitch pattern. Cover and chill at least one hour before serving.