Georgia Peach Deviled Eggs

Ingredients

• 12 large eggs
• 1/3 cup fat-free Greek yogurt
• 2 ounces 1/3-less-fat cream cheese
• 1/4 cup finely chopped country ham
• 3 tablespoons peach preserves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon grated Vidalia onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Sliced fresh peaches
• Chopped toasted pecans

Preparation

1. 1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. 2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. 3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.