Yogurt Deviled Eggs

These Yogurt Deviled Eggs offer a refreshing twist on a classic party favorite. By substituting rich mayonnaise with plain yogurt, you achieve a lighter, tangier filling that remains luxuriously creamy. The addition of instant minced onion and parsley provides a subtle aromatic kick without overpowering the delicate egg flavor. Perfect for Easter brunches, summer potlucks, or as an elegant appetizer for dinner parties, these eggs are simple to assemble and always a crowd-pleaser. They combine the comfort of traditional deviled eggs with a healthier profile, making them an ideal choice for those looking to enjoy familiar flavors with a nutritious update. Serve them chilled for the best texture and flavor.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 12

Calories: 246.9

Dietary: Gluten-free, Vegetarian

Description

These Yogurt Deviled Eggs offer a refreshing twist on a classic party favorite. By substituting rich mayonnaise with plain yogurt, you achieve a lighter, tangier filling that remains luxuriously creamy. The addition of instant minced onion and parsley provides a subtle aromatic kick without overpowering the delicate egg flavor. Perfect for Easter brunches, summer potlucks, or as an elegant appetizer for dinner parties, these eggs are simple to assemble and always a crowd-pleaser. They combine the comfort of traditional deviled eggs with a healthier profile, making them an ideal choice for those looking to enjoy familiar flavors with a nutritious update. Serve them chilled for the best texture and flavor.

Ingredients

6 Hard-cooked eggs
1/4 cup Plain yogurt
1 teaspoon Instant minced onion
1 teaspoon Dried parsley flakes
1 teaspoon Dried chives
3/4 teaspoon Prepared mustard
1/4 teaspoon Salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Black pepper
dash Paprika

Directions

1
Peel the hard-cooked eggs and cut them in half lengthwise.
2
Gently remove the yolks and place them in a mixing bowl; set the egg white halves aside on a serving platter.
3
Mash the egg yolks with a fork until smooth and crumbly.
4
Add the plain yogurt, instant minced onion, dried parsley, dried chives, mustard, salt, Worcestershire sauce, and black pepper to the yolks.
5
Mix the filling thoroughly until it forms a creamy, uniform paste.
6
Spoon or pipe the yolk mixture back into the hollowed-out egg white halves, filling each about 1 tablespoon full.
7
Sprinkle a dash of paprika on top of each filled egg half for color and garnish.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 246.9kcal

% Daily Value *
Total Fat 17.0g27%
Saturated Fat 5.3g27%
Cholesterol 561.1mg188%
Sodium 200.4mg9%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.1g1%
Sugars 2.5g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover the deviled eggs tightly with plastic wrap and refrigerate for up to 2 days. Do not freeze.

Substitutions: You can use fresh chopped parsley and chives instead of dried herbs for a brighter flavor. If you prefer a richer taste, substitute half the yogurt with mayonnaise.

Tip: For easier peeling, run hard-boiled eggs under cold water after cooking and let them sit for 15 minutes before peeling.

Variation: Add a pinch of garlic powder or a few drops of hot sauce for an extra kick.

Keywords: deviled eggs, yogurt, appetizer, eggs, easter, potluck, healthy, light, vegetarian, snack, brunch, party food, chicken, protein, easy, quick, creamy, tangy, classic, make-ahead

Read it online: https://www.chefs-mate.com/recipe/yogurt-deviled-eggs/