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In August of 2011, while working on the food committee for the Rubber Duck Party 2011, I stumbled across one of my now favorite products; the pre-cooked, pre-peeled, hard-boiled egg. Priced comparable to raw eggs (at least at Costco) the team decided to give them a shot for our Wasabi Deviled Eggs, I was instantly hooked.

Deviled eggs are a childhood favorite of mine. My grandmother made them for all our family dinners, they were a staple at any church pot-luck, and I still remember getting a cross look from my dad when i stuffed the entire egg half in my mouth at once.  They were always a treat to me and, prior to my discovery of the pre-cooked egg, I had probably only made deviled eggs a dozen times in the last 15 years… that has changed for sure. Now I can go from a deviled egg craving to plate in about 7 minutes.

Another semi-recent favorite product discovery for me is Sweet Jalapenos. Available in slices and relish, this product quickly became a staple at my house. The relish is a great way to add a little zing to tuna salad, chicken salad, hot dogs, and deviled eggs!

I got the deviled egg itch earlier this week and this morning decided to throw a few together. I grabbed my eggs, I pulled the jar of jalapeno relish, and… oops, I’m out of mayo… so I grabbed the Greek yogurt.

While plain Greek yogurt is not something I eat as a substitute for my regular, flavored yogurt, I love to use Fage Total 0% as a low fat substitute for sour cream. If you haven’t tried it it’s great in dips, recipes, and I love a dollop on chili! Ingredients out, it was time to prep the eggs.

7-minute deviled eggs

6 – pre-cooked, pre-peeled, hard-boiled eggs
Fat-Free Greek Yogurt (or mayonnaise)
Sweet Jalapeno Relish (can also used sweet pickle relish or hot chow chow)
Salt & Pepper
Paprika (optional)
So I don’t have measurement listed because I think this is up to personal taste. Slice eggs in half and gently squeeze (or scoop) yolks into a small bowl. Add yogurt (I used 1/4-1/2 cup, I’d guess). Add relish (I used ~2-3 tablespoons). Add a little fresh  ground pepper and salt and stir together until combined.
Spoon mixture in a small zipper bag, squeezing out excess air. Snip about 1/4 inch from one corner of the bag and pipe filling into egg white halves.
Sprinkle with Paprika if desired and enjoy!