Greek Yogurt Deviled Eggs

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From Amelia, Clean Plate Club

Eating Made Easy

Deviled eggs are an American classic, but need a little lightening up for the summer picnic months. These Greek yogurt deviled eggs give you all the richness and comfort you expect, with a little extra flavor and tang.

6
Servings

Ingredients

12 organic eggs (cooled, boiled and peeled)
1/3 c Stonyfield Organic Greek Plain Nonfat Yogurt
1 T olive oil
1/2 t salt
1 t Dijon mustard (heaping)
5 basil leaves (roughly chopped)
2 T chives (chopped or 1/2 green onion)
Nutrition Information: 
Serving Size: 
2 eggs

Preparation:

Step 1

Place basil and green onion/chives in a food processor (mini if possible) with the salt, olive oil, and mustard. Pulse until finely chopped.

Step 2

Cut eggs in half lengthwise and place yolks in the food processor along with the yogurt. Set whites aside on a serving platter.

Step 3

Blend herbs and yolks until mixture is smooth. Scoop mixture into a piping bag (or plastic bag with a tip cut off) and pipe mixture into the hole of each egg white.

Step 4

Garnish eggs with more chopped basil and chive/onion and serve at room temperature or chilled. Sprinkle with paprika if you like.

Ingredients

12 organic eggs (cooled, boiled and peeled)
1/3 c Stonyfield Organic Greek Plain Nonfat Yogurt
1 T olive oil
1/2 t salt
1 t Dijon mustard (heaping)
5 basil leaves (roughly chopped)
2 T chives (chopped or 1/2 green onion)
Nutrition Information: 
Serving Size: 
2 eggs

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