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Yogurt Deviled Eggs

Yogurt Deviled Eggs Yogurt Deviled Eggs Yogurt Deviled Eggs

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.













Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


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
teaspoon black pepper
1 dash paprika


(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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 3962% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 91mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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