Yogurt Deviled Eggs Recipe

Name: Yogurt Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 6 large eggs hard cooked; 1/4 cup yogurt, plain; 1 teaspoon onion, dried flakes; 1 teaspoon parsley flakes or freeze dried chives; 1 teaspoon lemon juice or dry vermouth; 3/4 teaspoons prepared mustard prepared yellow; 1/4 teaspoon salt; 1/4 teaspoon worcestershire sauce; ⅛ teaspoon black pepper; 1 dash paprika

Servings: persons

6 large eggs hard cooked
1/4 cup yogurt, plain
1 teaspoon onion, dried flakes
1 teaspoon parsley flakes or freeze dried chives
1 teaspoon lemon juice or dry vermouth
3/4 teaspoons prepared mustard prepared yellow
1/4 teaspoon salt
1/4 teaspoon worcestershire sauce
⅛ teaspoon black pepper
1 dash paprika

1
(See link below for instructions on how to perfectly cook and peel hard boiled eggs)
2
Cut eggs in half lengthwise.
3
Remove yolks and set whites aside.
4
Mash yolks with a fork.
5
Blend in the onion, parsley, lemon juice, mustard salt, worcestershire sauce and black pepper.
6
Refill whites using about 1 tablespoon yolk mixture for each egg half.
7
Sprinkle a bit of smoked paprika on top of each yolk.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large eggs hard cooked, 1/4 cup yogurt, plain, 1 teaspoon onion, dried flakes, 1 teaspoon parsley flakes or freeze dried chives, and more.

Yes, Yogurt Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yogurt Deviled Eggs

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