Yogurt Deviled Eggs Recipes

GREEK YOGURT DEVILED EGGS

Greek Yogurt Deviled Eggs image

These deviled eggs are made with Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy and delicious!

Provided by Vered DeLeeuw

Time 20m

Number Of Ingredients 7

Ingredients

6 large hard boiled eggs
1/2 cup plain whole-milk Greek yogurt
1 tablespoon smooth Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon smoked paprika (plus more for topping)
1/8 teaspoon cayenne pepper

Steps:

Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
Use a fork to mash the egg yolks.
To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper.
Mix well, until smooth. If the mixture seems too dry, add more Greek yogurt.
Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.

Nutrition Facts : ServingSize 2 egg halves, Calories 97 kcal, Carbohydrate 1 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Sodium 225 mg

YOGURT DEVILED EGGS

Yogurt Deviled Eggs image

In this recipe, yogurt lowers fat as it fills in smoothly for the traditional mayonnaise. This cool creamy finger food can also be served as a snack.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

6 hard-boiled large eggs
1/4 cup plain yogurt
1 teaspoon dried minced onion
1 teaspoon dried parsley flakes
1 teaspoon lemon juice
3/4 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Paprika, optional

Steps:

Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks; blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs if desired.

Nutrition Facts :

YOGURT DEVILED EGGS

Yogurt Deviled Eggs image

Make and share this Yogurt Deviled Eggs recipe from Food.com.

Provided by Sackville

Categories < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 42.6, Fat 2.7, SaturatedFat 0.9, Cholesterol 106.3, Sodium 39.4, Carbohydrate 0.8, Sugar 0.7, Protein 3.4

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