First we need to make the eggs. We’ll do 4 eggs, for 8 deviled eggs. Prepare a bowl of ice water. Bring water to a boil. Dip the eggs in water 3 times, and then let them boil for 8 minutes. 

After 8 minutes, carefully drop the eggs in the ice water. Once cool, you can easily peel the eggs! 

Cut the eggs in half and put the 4 yokes in a bowl. Mix in 1.4 cup plain greek yogurt and 1 tbos of garlic Dijon mustard. Add a pinch of salt and a pinch of pepper. 

Mix it all together until smooth. Use a ziplock bag as a pastry bag. Pipe the mixture into the eggs. Then chop up some chives, and garnish the tops of the eggs!

You can keep these in the fridge until cocktail hour!