Greek yogurt deviled eggs
Whip up a delightful twist on a classic appetizer with these Greek yogurt deviled eggs! Made with creamy Greek yogurt, a touch of mayonnaise, tangy mustard, and a hint of paprika, these deviled eggs are both flavorful and nutritious. Perfect for parties, picnics, or as a delicious snack!
Cook time 15 min
Prep time 65 min
Ingredients:
14 eggs1/2 cup greek yogurt
0.02 cup mayonnaise salad dressing
2 tsp mustard
1/2 tsp salt
1/2 tsp paprika
1 tbsp pickle relish
Greek yogurt deviled eggs are a healthier twist on the classic deviled eggs recipe. By substituting Greek yogurt for some of the traditional mayonnaise, you get a lower fat and higher protein option that's still creamy and delicious. This recipe is perfect for parties, picnics, or as a protein-packed snack.
Instructions:
- Place the 14 eggs in a large pot and add enough water to cover the eggs by at least one inch.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, cover the pot with a lid and remove it from heat.
- Let the eggs sit in the hot water for 12 minutes.
- After the 12 minutes, carefully transfer the eggs to a bowl of ice water using a slotted spoon.
- Let the eggs cool in the ice water for about 5 minutes to stop the cooking process and make them easier to peel.
- Gently tap each egg on a hard surface to crack the shell all over.
- Peel off the shell, starting at the larger end where there is an air pocket.
- Rinse the peeled eggs under cold water to remove any bits of shell.
- Slice each egg in half lengthwise.
- Carefully remove the yolks and place them in a medium-sized bowl. Set the egg whites aside on a serving platter.
- Mash the egg yolks with a fork until they are a fine, crumbly texture.
- Add ½ cup Greek yogurt, 0.02 cup mayonnaise, 2 tsp mustard, ½ tsp salt, ½ tsp paprika, and 1 tbsp pickle relish to the bowl with the mashed yolks.
- Mix thoroughly until smooth and creamy. You can use a fork or a hand mixer for a smoother consistency.
- Spoon or pipe the yolk mixture back into the hollowed egg whites. A piping bag or a plastic sandwich bag with the tip cut off can make this easier and neater.
- Add a small sprinkle of paprika on top of each deviled egg for garnish, if desired.
- Arrange the deviled eggs on a serving platter.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the deviled eggs to set.
Tips:
- Make sure your eggs are fresh to ensure easy peeling after boiling.
- For smooth filling, blend the yolk mixture until it's creamy and lump-free.
- For extra flavor, consider adding finely chopped herbs like dill or chives to the yolk mixture.
- Use a piping bag or a plastic bag with the corner cut off to fill the egg whites for a neat and professional look.
- Sprinkle a little extra paprika or some finely chopped fresh parsley on top for garnish.
Greek yogurt deviled eggs are a nutritious and tasty alternative to the classic recipe. They offer a creamy texture with a slight tang from the yogurt and mustard, balanced perfectly by the sweetness of the pickle relish. Serve these at your next gathering and watch them disappear quickly.
Nutrition per serving
7 ServingsCalories 180kcal
Protein 16g
Carbohydrates 2.53g
Fiber 0.14g
Sugar 1.39g
Fat 12g
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