Deviled Eggs - 1 Point Recipe Source: Unknown 8 hard-cooked eggs 1 (8-ounce) carton plain low-fat yogurt 2 tablespoons sweet pickle relish, drained 1 tablespoon country-style Dijon mustard 1/8 teaspoon salt 1/8 teaspoon white pepper Paprika Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1-tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Makes 12 servings (serving size: 1 filled egg half).