Greek Deviled Eggs

Submitted by livimeikle

"Oldest son made these when we needed a recipe without mustard for Easter guests with allergies. Super-delicious, and people preferred them to the "real"ones."

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 24 each
• Serves: 24

ingredients

• 12 eggs, boiled
• 118.29 ml plain Greek yogurt
• 78.78 ml sun-dried tomato, chopped
• 9.85 ml dried oregano
• 59.14 ml fresh dill, chopped
• 1.23 ml salt
• 78.78 ml fresh parsley, chopped

directions

1. Cut boiled eggs in half lengthwise.
2. Scoop out yolks, mash in bowl. Combine yolks with all other ingredients, mix thoroughly.
3. Spoon 1 T filling back into egg halves, mounding attractively. Serve immediately or refrigerate.