Home > Recipes > Yogurt Deviled Eggs

Yogurt Deviled Eggs Recipe

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

This recipe is:

Quick

[X]

Rate Yogurt Deviled Eggs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Yogurt Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

6 hard-cooked 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. Yield: 1 dozen.

Nutritional Facts 1 serving (2 each) equals 85 calories, 6 g fat (2 g saturated fat), 213 mg cholesterol, 175 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

Originally published as Yogurt Deviled Eggs in Taste of Home April/May 1994, p15

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Yogurt Deviled Eggs

Yogurt Deviled Eggs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Sep. 28, 2009 by cwbuff

This is a very good basic deviled egg recipe if you use fresh ingredients as much as possible - I used fresh lemon juice and snipped fresh parsley - then you can use the parsley leaves again as garnish. And I did use mayo instead of yogurt - although next time I may try it with lemon yogurt and leave the lemon juice out.