Deviled eggs are always an easy crowd-friendly dish. For this recipe, we lightened it up with yogurt instead of mayo. The flavors from the classic ingredients – mustard, Worcestershire, cayenne – still shine through and pair deliciously with the richness of the yolk. Top it off with fresh parsley and smoked paprika for a vibrant pop on the appetizer table.Green Valley Creamery
8 hard boiled large eggs, peeled
½ cup Green Valley Creamery Plain Lowfat Yogurt
2 tsp. yellow mustard
1 tsp. Worcestershire sauce
¼ tsp. garlic powder
½ tsp. sea salt
½ tsp. cayenne
¼ tsp. freshly ground pepper
Fresh parsley and smoked paprika for garnish
- Slice eggs in half lengthwise and remove the yolks with a spoon. Set egg whites aside hollow side up on a plate.
- Place the yolks, yogurt, mustard, Worcestershire sauce, salt, and pepper in a food processor or blender. Blend until smooth.
- Place deviled egg filling into a piping bag or spoon into the egg whites. Fill each egg white half with filling.
- Sprinkle eggs with smoked paprika and fresh chopped parsley.