Creamy and Healthy Deviled Eggs with Yogurt Recipe

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Deviled Eggs

These are always a fun treat to have on hand for parties and when friends come over. I like making them with Greek yogurt because the tang is so unexpected and delicious.

Makes 12 deviled eggs

Ingredients:
6 large eggs
4 tbsp Greek Yogurt
1 tbsp Dijon mustard
Salt and pepper, to taste
Paprika, for garnish
Fresh parsley, chives, or fennel for garnish
Olive oil pearls for garnish
Instructions:
Place the eggs in a saucepan and fill the pot until it’s covered with water.
Turn the heat to high and bring the water to a boil, then reduce the heat to low and simmer for 10 minutes.
Drain the water from the pot and place the eggs in a bowl of ice water to cool.
Once the eggs are cool enough to touch, carefully peel off the shell and slice them in half lengthwise.
Gently scoop out the cooked yolks and transfer the bowl of a mini chopper fitted with the blade attachment. If you don’t have one, place them in a mixing bowl.
To the yolks, add the Greek yogurt, mustard, and salt and pepper to taste. Mix everything together until smooth.
Spoon the yolk mixture into a piping bag and fill each of the egg halves.
Garnish the top of each deviled egg with a touch of paprika and freshly chopped parsley, chives, or fennel.
In this episode I serve them with the olive oil pearls I buy online. They look like caviar and are delicious!

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