Although the concept of deviled eggs goes back as far as ancient Rome, they hit their peak of popularity in the 1960s and 1970s when they became standard appetizer fare at dinner parties. As America became more health conscious, deviled eggs all but disappeared from the menu. Although eggs are a low-calorie, protein-rich food, most of the fat and all of the saturated fat and cholesterol is in the yolk. Add to that some high-fat mayonnaise, and the eggs become a diet buster. If you are a fan of deviled eggs, there are a few mayonnaise substitutes you can use to cut back on the fat and calories.
Slice the hard-boiled eggs in half. Scoop out the yolks and place them in a medium bowl. Crumble the yolks with a fork until the pieces are fairly uniform in size.
Add the Greek yogurt, vinegar or lemon juice and dry mustard to the egg yolks, and stir to combine. Continue stirring until the mixture is creamy with no lumps. Season it to taste with salt and pepper.
Fill a pastry bag with the mixture. If you do not have a pastry bag, fill a medium-size plastic bag with the yolk mixture and twist the top of the bag to force the mixture toward one of the corners. Use scissors to cut a small hole in the corner of the bag.
Lay the egg white halves on a platter with the yolk hole facing up. Hold the twisted part of the bag containing the mixture with one hand, and use the other hand to hold the bag near the bottom. Apply even pressure on the top of the bag to force the mixture out through the tip or hole into the yolk hole in the egg. Continue until you fill all of the egg halves.
Garnish the eggs with a light sprinkle of paprika and serve.