Lighter Southern Deviled Eggs

1. 1

   Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat.

2. 2

   Immediately remove from the heat.

3. 3

   Cover and let stand 15 minutes.

4. 4

   Drain, and then run under cold running water.

5. 5

   Peel the eggs and halve lengthwise.

6. 6

   Remove the yolks and add to a bowl.

7. 7

   Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.

8. 8

   Spoon the mixture into the egg white halves.

9. 9

   Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.