Prep 15 mins
Cook 0 mins
This is a new take on a traditional appetiser.
- 6 hard-boiled eggs
- 1⁄4 cup plain low-fat yogurt
- 1 teaspoon minced onion
- 1 teaspoon parsley flakes or 1 teaspoon dried chives
- 1 teaspoon lemon juice
- 3⁄4 teaspoon prepared mustard
- 1⁄4 teaspoon salt (optional)
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄8 teaspoon pepper
- 1 dash paprika
- Cut eggs in half lengthwise.
- Remove yolks and set aside.
- Mash yolks with fork and blend in remaining ingredients.
- Refill whites using about 1 tablespoon yolk mixture for each egg half.
- You can also mix everything up by placing the yolks in a plastic storage bag.
- Add remaining ingredients except egg white halves to the bag.
- Close bag and knead the bag until everything is well blended and smooth.
- Push the contents toward the corner.
- Snip about 1/2 inch off the corner of the bag.
- Squeezing the bag gently, fill the reserved whites with yolk mixture.
- Chill to blend flavors.
Very, very good! Use Greek yogurt, or use a coffee filter to strain ordinary yogurt overnight in the fridge, so that it won't be too runny. The texture and aroma were not significantly different from deviled eggs made with mayonnaise. Definitely not "yuck."
Yuck. I made this because I was out of mayo but had plain yogurt on hand. I won't be making it again. The taste is wrong, the texture is wrong, even the smell is wrong (which is hard to do with eggs.) Don't try this at home.
These were excellent! I love that there's no mayo in these eggs. This will be my regular recipe for deviled eggs from now on.