Yogurt Deviled Eggs
Ready In: 15 mins
Serves: 12
Ingredients
- 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
Directions
- 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.
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