Herbed Greek Yogurt Deviled Eggs

1.Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

2.Once the water reaches a rolling boil, cover the saucepan with a lid, remove it from the heat, and let the eggs sit for 12 minutes.

3.After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.

4.Gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.

5.Add the Greek yogurt, Dijon mustard, chopped dill, chives, parsley, and lemon juice to the bowl with the yolks. Season with salt and black pepper to taste.

6.Mash the yolk mixture with a fork until smooth and well combined. Taste and adjust seasoning if necessary.

7.Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.

8.Sprinkle the filled eggs with paprika for garnish.

9.Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.