2 servings

2 eggs
1 tbsp light greek yogurt
1 tbsp chopped roasted bell pepper and a bit more for garnish
pinch of sea salt

Place the eggs in a small saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil cook for 10 minutes.
Once ready, remove the eggs and place them under the stream of ice water.
Once cold, peel them and cut them in half. Remove the yolks, transfer to a small bowl and grind them with a fork.
Add the yogurt, bell pepper and pinch of salt, stir well.
Fill the eggs with the prepared yolk paste. Garnish with a bit of bell pepper on top. Place them on a plate and serve.