- 12 hard boiled eggs
- 1/2 cup non-fat plain Greek yogurt
- 2 Tbsp dijon mustard
- 2 Tbsp chives, diced
- 1 Tbsp capers, drained
- 1 Tbsp fresh dill, minced
- 2 tsp prepared horseradish
- 3 tsp Worcestershire Sauce
- 2 tsp granulated garlic
Place dozen eggs on a single layer in a large pot. Cover with 1-2 inches of cold water. Bring to a boil. Once water begins to boil, turn off the heat and let sit, covered for 10 mins.
Drain the water from the pot and run under cold water while peeling.
Halve eggs lengthwise. Gently remove the yolks and place in a mixing bowl. Set the white halves on a platter that will allow them not to slide around.
Add all ingredients (save 2 tsp of chives for garnish) to the yolks and use an emersion blended to combine.
Fill egg halves, refrigerate for 1/2 an hour.
Sprinkle with red paprika & chives.