Greek Deviled Eggs

Directions

1. 1
   If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
2. 2
   Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
3. 3
   After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
4. 4
   Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
5. 5
   Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
6. 6
   Mix in sun-dried tomatoes, salt, and paprika.
7. 7
   Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
8. 8
   Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.