Yogurt Deviled Eggs
Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.
Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard cooked |
|
| 59 | ml |
yogurt, plain
|
|
| 5 | ml |
onion, dried flakes
|
* |
| 5 | ml |
parsley flakes
or freeze dried chives |
*
|
| 5 | ml |
lemon juice
or dry vermouth |
|
| 3.8 | ml |
prepared mustard
prepared yellow |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
black pepper
|
*
|
| 1 | dash |
paprika
|
*
|
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.
