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Yogurt Deviled Eggs

Name: Yogurt Deviled Eggs
Prep time: 20 min
Total time: 20 min
Yield: 1 dozen.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

1 dozen

Updated: Oct. 20, 2022

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

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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

Directions

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.

Yogurt Deviled Eggs

Ingredients

Directions

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