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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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.

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