Easter Deviled Eggs

What You Need:

• For each recipe: four eggs, hard boiled, shelled and split to make eight halves
• 6 tbsp light mayonnaise, divided
• 2–4 tbsp nonfat, plain yogurt
• ½-1 tsp prepared mustard
• 1 tbsp minced chives
• Lox - 1 strip per egg half
• 2–3 tbsp crumbled feta
• 1 tbsp minced chives
• 1 tbsp minced cilantro

What You Do:

1. Old Fashioned Deviled Eggs (with a healthy update): In a small mixing bowl, blend 2 tablespoons of light mayonnaise with 1–2 tablespoons of nonfat, plain yogurt. Remove the yolks from eight egg halves, and place them in a small mixing bowl. Use a fork to mash them together with the mayonnaise mixture, and add ½–1 teaspoon of prepared mustard, to taste. Spoon the mixture back into the egg halves, and serve chilled. Optional: just before serving, sprinkle on a little paprika for decoration!
2. Deviled Eggs with Shrimp, Chive, and Roasted Red Pepper: Start with the mixture for old fashioned deviled eggs, above, but add 1 tablespoon each of minced, fresh chives and parsley, and ¼ cup of chopped, tiny salad shrimp. Spoon the mixture back into egg white shells, and cover with a narrow strip of roasted red pepper.
3. Deviled Eggs with Chive, Dill, and Lox: Working with your mixture for old fashioned deviled eggs, add 1 tablespoon each of fresh, minced chives. Spoon the mixture back into the egg white “boats.”  Then use a sharp knife to cut strips of smoked salmon “lox”, each about ¼ inches wide and 2 inches long. Lay two strips diagonally across the top of the egg filling for dramatic effect.
4. Deviled Eggs with Feta and Cilantro: After mixing eggs with the light mayonnaise mixture for old fashioned deviled eggs, blend in 2–3 tablespoons of crumbled feta cheese, to taste. Add 1 teaspoon of minced chives, and 1 tablespoon of minced cilantro. Spoon the mixture back into the egg whites, and serve with a cilantro leaf on top for garnish.