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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!
6 large eggs2 tablespoons homemade or prepared mayonnaise2 tablespoons non-fat yogurt2 teaspoons Dijon mustard1 clove garlic, minced1 teaspoon lemon juice1/4 teaspoon cayenne1/4 teaspoon sweet paprika2 green onions, finely diced1/4 small red bell pepper, roasted, 1/4" dice1 very small pinch saffron threads2 teaspoons boiling watersalt and freshly ground pepper1 tablespoon finely snipped fresh chives
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.
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