Yogurt Deviled Eggs
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
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
