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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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 1. 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.