Ingredients

    1 dozen large eggs
    1/4 cup finely chopped bottled roasted red bell peppers (about 2 ounces)
    1/4 cup 2% plain Greek yogurt
    1 tsp hot sauce
    1 tsp Worcestershire sauce
    1/4 tsp kosher salt
    1/4 tsp pepper
    1oz shredded aged white cheddar cheese
    2 Tbsp. chopped toasted pecans

Directions

Place 12 eggs in a large saucepan. Cover with cold water until eggs are covered by 1-inch. Bring water to a rolling boil. Remove from heat, cover, and let sit for 13 minutes.
Drain and place eggs in an ice bath for about 1 minute to cool. Slice eggs in half lengthwise, and remove yolks.
Mash 10 egg yolks with Greek yogurt, hot sauce, Worcestershire sauce, salt & pepper, to a smooth consistency. (You can discard the last 2 yolks.) Next, stir in roasted red bell peppers and shredded cheese.
Divide mixture among whites & top with toasted pecans.

Makes 24 servings
Serving Size: ½ egg

Nutrition

Calories 48
Fat 3.3g
Saturated Fat 1.0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Cholesterol 91mg
Sodium 59.9mg
Potassium 15.0mg
Carbohydrate 1.0g
Fiber 0.2g
Sugar 0.3g
Protein 3.7g

Modified from http://www.myrecipes.com/recipe/pimiento-cheese-deviled-eggs