Yogurt Deviled Eggs
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.