Yogurt Deviled Eggs
215
Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.
Ingredients
| 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
|
* |
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.
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?
