Greek Yogurt Deviled Eggs
1 Overview
These deviled eggs use Greek yogurt instead of most of the traditional mayonnaise, giving the filling a creamy texture with a fresh, slightly tangy taste. A little mustard and paprika add classic flavor without making the recipe complicated. They are easy to prepare ahead and work well as a snack, appetizer or light party bite.
2 Ingredients
SERVES 4-
Large eggs6
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Plain Greek yogurt3 tablespoons
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Yellow mustard1 teaspoon
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Lemon juice1 teaspoon
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Salt1/4 teaspoon
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Black pepper1/4 teaspoon
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Paprika1/4 teaspoon
3 Instructions
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil, then cover the pan, remove it from the heat and let the eggs sit for 10 to 12 minutes.
Transfer the eggs to a bowl of cold water and let them cool.
Peel the eggs carefully and slice each egg in half lengthwise.
Remove the yolks and place them in a small bowl.
Mash the yolks with Greek yogurt, mustard, lemon juice, salt and pepper until smooth.
Spoon or pipe the filling back into the egg white halves.
Sprinkle lightly with paprika before serving.
Refrigerate until ready to serve.
4 Nutrition
PER SERVING5 Tips
Chef Tip 1
Older eggs are often easier to peel after boiling than very fresh eggs.
Chef Tip 2
Chill the finished eggs for at least 15 minutes before serving for a firmer filling.
