Game Day Southern Deviled Eggs

 Ingredients:  

• 18 large eggs, hard boiled and shells removed
•  1/2 cup plain non fat (or low fat) Greek yogurt
• 1 tablespoon yellow mustard
• 2 tablespoons pickle juice
• 1 teaspoon cayenne
• 1/8 teaspoon white pepper
• salt to taste
• 1/4 cup diced dill pickles
• 4 tablespoons pickled okra (approx), chopped as a garnish
• smoked paprika, for garnish

Directions:

1. Peel the eggs and halve lengthwise. I like to use a string of floss or thread to cut the eggs in half  (see pic below!) but a sharp pairing knife works well also.
2. Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles. 
3. Spoon generous portions into the egg white halves.
4. Garnish with a slice of pickled okra and a dash of paprika.

Do you know how I make the perfect boiled egg? Well, everyone has a
different way of doing it but I start with the eggs in a large pot of
cold water, add a tsp of salt to prevent the eggs from cracking and
bring it to a boil. Then boil them for 12 minutes. Then remove from the
stove and put the eggs in a ice water bath.

Here’s a trick to slicing an even cut on your eggs:  use non flavored floss or thread! It slides right across. But of course you can always use a sharp pairing knife too!