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Yogurt Deviled Eggs

 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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.