Yogurt Deviled Eggs

Prep time: 20 minutes Servings: 8
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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.

Shared by Green Valley

8 hard boiled large eggs, peeled

½ cup Green Valley Lactose-Free 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

  1. Slice eggs in half lengthwise and remove the yolks with a spoon. Set egg whites aside hollow side up on a plate.
  2. Place the yolks, yogurt, mustard, Worcestershire sauce, salt, and pepper in a food processor or blender. Blend until smooth.
  3. Place deviled egg filling into a piping bag or spoon into the egg whites. Fill each egg white half with filling.
  4. Sprinkle eggs with smoked paprika and fresh chopped parsley.
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