Ingredients:
18 eggs, hardboiled and cooled
1 c greek yoghurt
2 Tb yellow mustard
1 bunch chives, finely chopped (optional)
1 tsp – 1 Tb sriracha (based on preference)
2 Tb Worcestershire sauce
1 Tb paprika
1 Tb yellow curry powder
½ Tb dill
½ pack stevia
Directions:
- Slice eggs in half, and remove yolks carefully with your fingers or a spoon, transferring yolks to a bowl and whites to a serving plate.
- Blend yolks gently with remaining ingredients to make a paste.
- Use 2 small spoons to scoop paste into the eggs. Sprinkle with extra paprika to garnish and serve immediately.
