1) Hard boil eggs and refrigerate/cool
2) Peel eggs, cut in half. Separate yolks.
3) Mix egg yolks with a deviled Egg sauce.
The concept is to add 30% volume of sauce to the egg with the mayonnaise sauce.
Normally the sauce is mostly a good quality real mayonaise. (Not olive oil stuff or whipped alternative) You can substitute out up to 1/3 of the mayonaise with non-fat greek yogurt, but not more.
Mix egg yolk sauce with the egg yolks. Adjust to taste.
MAKING the Deviled Egg Sauce
1) Mayonnaise (or Mayonnaise & Yogurt). Add enough to add about 30% to the egg yolk volume
2) light sprinkle red wine vinegar
3) a generous squirt of mustard
4) salt & pepper
5) lots of grated Parmesan cheese
6) celery seed
7) garlic powder & onion powder
8) sprinkling of paprika
Put egg yolk mixed with sauce into egg white halves. Top with paprika.
Refrigerate for half hour.
