Deviled eggs are a classic and one of our favorite hors d'oeuvres. Our lightened-up version is the perfect way to starter a casual evening. This is one of our emergency go-to recipes when you need to whip up something delicious at the last minute. We cut the fat by using Greek-style yogurt and kicked up the flavor with Taste5 Vegetarian and Taste5 Umami Rush.

INGREDIENTS

6 hard boiled eggs, peeled and cut lengthwise
1/4 C plain Greek yogurt
2 teaspoons Taste5 Vegetarian paste
1/8 teaspoon Sriracha hot sauce
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt
Taste5 Umami Rush and fresh dill sprigs to garnish

METHOD

Place eggs in a medium saucepan
Add cold water to cover by 1 inch
Bring to a rolling boil
Remove pan from heat
Cover and let stand 13 minutes.
Drain, and run eggs under cold water to cool them

Once cooled, peel the eggs and cut them in half lengthwise
Gently scoop the yolks into a mixing bowl
Max the yolks with a fork
Add the yogurt, Taste5 Vegetarian and Sriracha
Whisk all together with the yolks until creamy and smooth
Season to taste with salt and freshly ground black pepper

Divide the yolk mixture evenly between eggs
Sprinkle with Taste5 Umami Rush and garnish with a sprig of dill just before serving

NOTE: Can be made up to 8 hours ahead, covered with plastic wrap and refrigerated