Yogurt Deviled Eggs
Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.
Yield
12 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard cooked |
|
| ¼ | cup | yogurt, plain |
|
| 1 | teaspoon | onion, dried flakes | |
| 1 | teaspoon |
parsley flakes
or freeze dried chives |
*
|
| 1 | teaspoon |
lemon juice
or dry vermouth |
|
| ¾ | teaspoons |
prepared mustard
prepared yellow |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | worcestershire sauce |
|
| ⅛ | teaspoon | black pepper |
|
| 1 | dash | paprika |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Directions
(See link below for instructions on how to perfectly cook and peel hard boiled eggs)
Cut eggs in half lengthwise.
Remove yolks and set whites aside.
Mash yolks with a fork.
Blend in the onion, parsley, lemon juice, mustard salt, worcestershire sauce and black pepper.
Refill whites using about 1 tablespoon yolk mixture for each egg half.
Sprinkle a bit of smoked paprika on top of each yolk.
