Deviled Eggs with Carrot Prayani Yogurt
- 6 eggs
- ¼ cup Prayani carrot raita (Find near me)
- 2 teaspoons dijon mustard
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Place eggs in a large pot and cover with two inches of water. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10-11 minutes. Immediately drain the eggs and place them into an ice bath to fully cool.
Peel the hard-boiled eggs and cut in half. Scoop out the yolks into a bowl and add to that the rest of the ingredients and mash. Fill the egg whites with the mixture using either a piping bag or an old-fashioned spoon.