Deviled eggs are an American classic, but need a little lightening up for the summer picnic months. These Greek yogurt deviled eggs give you all the richness and comfort you expect, with a little extra flavor and tang.
Deviled eggs are an American classic, but need a little lightening up for the summer picnic months. These Greek yogurt deviled eggs give you all the richness and comfort you expect, with a little extra flavor and tang.
Ready In: 20 mins
Level: Easy
Prep: 20 mins
Cook: 0 mins
Yields: 6 Servings
- 12 organic eggs (cooled, boiled and peeled)
- 1/3 c Stonyfield Organic Greek Plain Nonfat Yogurt
- 1 T olive oil
- 1/2 t salt
- 1 t Dijon mustard (heaping)
- 5 basil leaves (roughly chopped) 2 T chives (chopped or 1/2 green onion)
Ingredients
directions
Step 1
Place basil and green onion/chives in a food processor (mini if possible) with the salt, olive oil, and mustard. Pulse until finely chopped.
Step 2
Cut eggs in half lengthwise and place yolks in the food processor along with the yogurt. Set whites aside on a serving platter.
Step 3
Blend herbs and yolks until mixture is smooth. Scoop mixture into a piping bag (or plastic bag with a tip cut off) and pipe mixture into the hole of each egg white.
Step 4
Garnish eggs with more chopped basil and chive/onion and serve at room temperature or chilled. Sprinkle with paprika if you like.
