Creamy Deviled Eggs with Red Onion, Capers and Dill

Place eggs in a medium saucepan and cover with cold water by 1 inch. Heat water to boiling over medium-high heat. Once boiling, immediately remove saucepan from heat. Cover pan and let eggs sit for 12 minutes. Then drain off the hot water. Run eggs under cold water, then peel off the shells.

Slice eggs in half lengthwise. Remove egg yolks and transfer yolks to a small bowl. Set the whites on a plate.

Add Greek yogurt and Sriracha into the egg yolks; mash mixture with a fork until smooth. Stir in the chopped red onion, capers and dill. Season with salt and pepper to taste.

Pipe or spoon egg yolk mixture into the cavities of the egg whites. Sprinkle tops with smoked paprika and garnish with extra dill, if desired.

Recipe adapted from Fine Cooking.