FBD

YOGURT DEVILED EGGS

GreekVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 6 each hard-cooked eggs
  • 0.3 cup plain low-fat yogurt
  • 1 tsp instant minced onion
  • 1 tsp parsley flakes or freeze-dried chives
  • 1 tsp lemon juice or dry vermouth
  • 0.8 tsp prepared mustard
  • 0.3 tsp salt, optional
  • 0.3 tsp Worcestershire sauce
  • 1/8 tsp pepper

Instructions

  1. 1

    Cut eggs in half lengthwise.

  2. 2

    Remove yolks and set whites aside.

  3. 3

    In small bowl, mash yolks with fork.

  4. 4

    Stir in yogurt, onion, parsley, juice, mustard, salt, if desired, Worcestershire, pepper and paprika until well blended.

  5. 5

    With spoon or pastry bag, refill whites using about 1 tablespoon yolk mixture for each egg half.

  6. 6

    OR, place yolks in food-storage bag.

  7. 7

    Add remaining ingredients, except egg white halves, to the bag.

  8. 8

    Knead the bag until everything is well blended & smooth.

  9. 9

    Push the contents toward the corner.

  10. 10

    Snip about ½-inch off the corner of the bag.

  11. 11

    Squeezing the bag gently, fill the reserved whites with the yolk mixture.

  12. 12

    Chill to blend flavors.

Tags

greekthe-versatile-egg