Parmesan Chive Deviled Eggs

Cute and and an evergreen! I made this for only 2 of us and I reduced the quantities of the original recipe.  I boiled the eggs as described in the recipe for about 1 minute and I switched the heat off.  After 15 minutes I placed the eggs in cold water, I peeled them and with a sharp knife it was easy to cut into two halves. For the filling I used Greek yogurt (10% fat) + little olive oil and half cooked egg yolk to make my “mayonnaise”.  The fresh chives from the garden and some some additional chili fakes gave them a wonderful and spicy taste.

Ingredients: (serves 2-4)

• 4 eggs
• 1/2 teaspoon salt
• 1/2 tsp vegetable oil, I used olive oil
• 2 tablespoons mayonnaise (or Greek yogurt + 1 teaspoon olive oil)
• 1 Tbsp parmesan cheese
• 1/2 Tbsp chopped fresh chives
• red chili flakes, addtional

Recipe and source: http://www.justapinch.com/recipes/side/other-side-dish/parmesan-chive-deviled-eggs.html?p=65 by Annacia *