Georgia Peach Deviled Eggs

• 12 large eggs
• 1/3 cup fat-free Greek yogurt
• 2 ounces 1/3-less-fat cream cheese
• 1/4 cup finely chopped country ham
• 3 tablespoons peach preserves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon grated Vidalia onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Sliced fresh peaches
• Chopped toasted pecans

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.

eggs, yogurt, cream cheese, country ham, peach preserves, parsley, onion, mustard, apple cider vinegar, pepper, salt, peaches, pecans

Taken from www.myrecipes.com/recipe/georgia-peach-deviled-eggs (may not work)