Yogurt Deviled Eggs Recipes
GREEK YOGURT DEVILED EGGS
These deviled eggs are made with Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy and delicious!
Provided by Vered DeLeeuw
Categories Appetizer
Time 20m
Number Of Ingredients 7
Steps:
- Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
- Use a fork to mash the egg yolks.
- To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper.
- Mix well, until smooth. If the mixture seems too dry, add more Greek yogurt.
- Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.
Nutrition Facts : ServingSize 2 egg halves, Calories 97 kcal, Carbohydrate 1 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Sodium 225 mg
YOGURT DEVILED EGGS
Steps:
- (See link below for instructions on how to perfectly cook and peel hard boiled eggs) Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with a fork. Blend in the onion, parsley, lemon juice, mustard salt, worcestershire sauce and black pepper. Refill whites using about 1 tablespoon yolk mixture for each egg half. Sprinkle a bit of smoked paprika on top of each yolk.
Nutrition Facts :
YOGURT DEVILED EGGS
Make and share this Yogurt Deviled Eggs recipe from Food.com.
Provided by Sackville
Categories < 15 Mins
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise.
- Remove yolks and set aside.
- Mash yolks with fork and blend in remaining ingredients.
- Refill whites using about 1 tablespoon yolk mixture for each egg half.
- You can also mix everything up by placing the yolks in a plastic storage bag.
- Add remaining ingredients except egg white halves to the bag.
- Close bag and knead the bag until everything is well blended and smooth.
- Push the contents toward the corner.
- Snip about 1/2 inch off the corner of the bag.
- Squeezing the bag gently, fill the reserved whites with yolk mixture.
- Chill to blend flavors.
Nutrition Facts : Calories 42.6, Fat 2.7, SaturatedFat 0.9, Cholesterol 106.3, Sodium 39.4, Carbohydrate 0.8, Sugar 0.7, Protein 3.4
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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts :
EVERYTHING DEVILED EGGS
Everything seasoning is trending all over the United States. Although it may have made its debut on bagels, it's such a flavorful, multi-purpose blend and tastes so good on just about "everything," including deviled eggs.
Provided by lutzflcat
Categories Appetizers and Snacks Deviled Eggs No Mayo Deviled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
- Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 0.4 g, Cholesterol 93.5 mg, Fat 2.7 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 50.2 mg, Sugar 0.4 g
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