Healthy Deviled Eggs

Directions

1. Hard boil eggs - Put eggs in a saucepan and cover by 1 inch with cold water. Bring to boil over medium heat. Cover and turn off heat. Let sit 12 minutes then fill pot with cold water. Eggs will be ready to peel.
2. Slice the eggs carefully in half long ways. Pop out the yokes into a small bowl. Reserve the whites on a large plate. Mix the yokes, yogurt, mustard, salt and milk with a fork until smooth and creamy. Add a little milk if mixture seems dry. Fold in either chives, cilantro or relish.
3. Using a 1 gallon plastic bag, stick your finger in a bottom corner. Push your finger to the bottom of a large water glass. Holding the plastic bag in the bottom of the glass with your finger, fold the excess bag over the sides of the glass. Remove your finger and fill the bag lined glass with the yoke mixture. Remove the bag and squeeze all the yoke mixture in the corner. Twist the top of the bag to tighten the yoke mixture in the corner. With scissors, snip off about 1/2 inch of the bag's corner. Squeeze yoke mixture into the plated egg white shells. Garnish with a piece of herb. Chill, covered lightly for one hour.