6 large eggs hard-boiled
1 small container of Greek yogurt
1 tablespoon smooth Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon black pepper
¼ teaspoon smoked paprika plus more for topping
⅛ teaspoon cayenne pepper
(optional) red or green food coloring
Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
Use a fork to mash the egg yolks.
To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, cayenne pepper and red or green food coloring.
Mix well, until smooth. If the mixture seems too dry, add more Greek yogurt.
Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.
2 eggs halves: 97 calories, 1 carb, 10 protein, 6 fat