Georgia Peach Deviled Eggs
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
1/4 cup finely chopped country ham
3 tablespoons peach preserves
1 tablespoon chopped fresh parsley
1 teaspoon grated Vidalia onion
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
Sliced fresh peaches
Chopped toasted pecans
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.
Recipe found here: Georgia Peach Deviled Eggs