6 large eggs
1 tbsp white vinegar
6 tbsp plain nonfat yogurt
1 tbsp fat-free mayonnaise
1 tbsp freshly minced chives
2 tsp Dijon mustard
1/2 tsp grated prepared horseradish
1/4 tsp turmeric
salt & pepper to taste
paprika for garnish
Place the eggs in a large enough saucepan that they won’t be crowded. Cover eggs with enough water to be about an inch over the eggs. Cover saucepan and bring to a boil. When water comes to a good boil, remove pan from the heat; add the vinegar to the water. Replace lid on saucepan and let eggs stand for 20 to 30 minutes.
Using a slotted spoon, transfer the eggs to a bowl of ice water and let set for 15 to 20 minutes. Peel the eggs and discard the shells.
Cut each egg in half lengthwise and remove yolks to a small mixing bowl. Place whites in a deviled egg plate.
To make egg filling: Using a fork or a food processor, mash and combine the egg yolks with the yogurt, mayonnaise, chives, Dijon, horseradish, turmeric, salt and pepper until well blended. Using a small spoon, spoon the mixture evenly into the egg whites. Piping will make a little prettier presentation. To pipe, use a flower tip and a pastry bag. Sprinkle the tops with the paprika to garnish.