Deviled Eggs with Greek Yoghurt


6 large hard-boiled eggs
60g of FAGE Total 0%, 2%, 5% 
1 tablespoon Dijon mustard
Black pepper

Topping Options: 
Herbs, pickled red onions, salt, pepper, edible flowers or paprika

  1. Cut each egg in half lengthwise, remove the yolks and add to a blender or food processor.
  2. Add the Greek yogurt, mustard, salt and pepper to the blender and blend until smooth.
  3. Transfer the filling to a piping bag and fill each egg half with the yolk filling.
  4. Garnish with favorite herbs and spices.