Tasty Deviled Eggs

Deviled eggs always seem to be the first dish to be gone whenever our family gets together.

I think that's probably true at most potlucks and picnics too.

When I saw this 'dressed up' version from Kim at Sunflower Supper Club I knew I had to try them.  We loved them too...especially hubby.

I omitted the hot sauce, just because I was making for grandkids to eat, but next time I will be adding it...just for him.

I also substituted Greek yogurt for the sour cream, but that's always an option, so just use what your family enjoys most and you'll be all set. 

I also used a garlic pepper I had instead of plain pepper.  We love pepper at our house, so I used more than the original recipe too!

DEVILED EGGS 

1 dozen hard boiled eggs

1/3 c. mayonnaise

2 Tb. Greek yogurt, or sour cream

1-1/2 tsp. white vinegar

1-1/2 tsp. dijon or spicy brown mustard

1/2 tsp. sugar

1/2 tsp. Frank's hot sauce, optional

1/2 tsp. kosher salt

1/2 tsp. garlic/pepper blend

(or ground pepper)

After peeling eggs, cut in half lengthwise.  Remove yolks; place in medium bowl and place egg whites on platter. 

Mash the yolks with a fork.  Add mayo, Greek yogurt, vinegar, mustard, sugar, hot sauce, kosher salt and garlic/pepper. Combine until smooth, using a fork. Either place mixture in ziploc bag and cut a hole in one end to pipe into the whites, or just use a spoon. 

Garnish with paprika.