I'm not ashamed to admit that I really love deviled eggs. In fact, I even made them on my show, "Joanne Weir Gets Fresh"! When my producer, Paul, suggested that I should decorate them with a little bacon "flag" for the show, I couldn't resist!
Fill a large saucepan three-fourths full of water and bring to a boil over high heat. Reduce the heat to medium, add the eggs and boil, 10 minutes. Remove the eggs and plunge them in a bowl of ice water. Let the eggs cool 30 minutes.
In the meantime, combine the mayonnaise, yogurt, mustard, garlic, lemon juice, cayenne, paprika, green onions and red pepper. Place the saffron in a small bowl and pour the boiling water over the saffron to moisten it. Add the saffron and water to the mayonnaise mixture. Season to taste with salt and pepper.
Peel the eggs and cut each egg in half from top to bottom. Place the yolks in a bowl and with a fork mash them and break them into small pieces. Add the yolks to the mayonnaise mixture. Reserve the whites. Spoon the egg mixture into the hallows of the egg white, distributing evenly. Sprinkle with chives.
6 large eggs
2 tablespoons homemade or prepared mayonnaise
2 tablespoons non-fat yogurt
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon cayenne
1/4 teaspoon sweet paprika
2 green onions, finely diced
1/4 small red bell pepper, roasted, 1/4" dice
1 very small pinch saffron threads
2 teaspoons boiling water
salt and freshly ground pepper
1 tablespoon finely snipped fresh chives