02
December
2011
|
05:33 PM
America/New_York

Yogurt Deviled Eggs

This interesting twist on an old favorite can work well as a main dish for six or as 12 appetizer servings. 6 hard cooked eggs

  • 1/4 cup plain low-fat yogurt
  • 1 tsp. instant minced onion
  • 1 tsp. parsley flakes or freeze-dried chives
  • 1 tsp. lemon juice
  • 3/4 tsp. prepared mustard
  • 1/4 tsp. salt, optional
  • 1/4 tsp. Worcestershire sauce
  • 1/8 tsp. pepper
  • Dash paprika

Cut eggs in half lengthwise. Remove yolks and set aside. Mash yolks with fork. Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half. OR, place yolks in food-storage bag. Add remaining ingredients except egg white halves to the bag. Close bag. 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.

Select pages where this recipe appears: Miscellaneous