Herbed Deviled Eggs

• 4 hard-boiled eggs
• 1 tablespoon finely chopped fresh basil (or parsley or dill)
• 14 teaspoon sea salt
• 14 teaspoon ground black pepper
• 3 tablespoons nonfat plain Greek yogurt
• 1 teaspoon Dijon mustard

1. Peel eggs and cut in half.
2. Transfer yolks to a bowl and mash with a fork.
3. Stir in basil, salt, pepper, yogurt and mustard.
4. Spoon yolk mixture into well of egg whites.
5. Cover and refrigerate at least 15 minutes before serving.

eggs, fresh basil, salt, ground black pepper, nonfat plain, mustard

Taken from www.food.com/recipe/herbed-deviled-eggs-509177 (may not work)