Angelic Deviled Eggs

• 6 hard-cooked eggs
• 1 teaspoon balsamic or wine vinegar
• 3 tablespoons yogurt ''cheese''
• 2 teaspoons prepared mustard (like Dijon)
• salt, to taste
• paprika or minced fresh parsley or dill

1. Cut the eggs in half lengthwise, carefully scoop out the yolks and place them in a bowl.
2. Mash the yolks with the vinegar, mustard and yogurt "cheese," then beat the mixture with a fork until it is light and creamy.
3. Mound the mixture into the egg white hollows and sprinkle them with the paprika or herbs.

eggs, balsamic, salt, paprika

Taken from cooking.nytimes.com/recipes/1860 (may not work)