These are a delicious high-protein, low-carb snack. I added yogurt to provide extra protein and calcium, but go ahead and use mayonnaise if you are avoiding dairy.
8 hardboiled eggs (preferably organic)
1/4 cup yogurt
1 tablespoon mayonnaise
1 teaspoon nutritional yeast
1/8 teaspoon kelp or sea salt
1/8 teaspoon tumeric
2 tablespoons minced fresh parsley
Peel eggs and cut in half lengthwise. Scoop out yolks and place in bowl with remaining ingredients. Mash and mix until smooth. Arrange eggs on plate with cut side up. Place a dollop of yolk mixture in each half. Sprinkle with additional parsley or paprika if desired. Keep covered and refrigerated up to 5 days.