Greek yogurt deviled eggs
Greek yogurt deviled eggs offer a healthier alternative to the traditional recipe by substituting Greek yogurt for some mayonnaise, resulting in a creamy, protein-rich filling. This dish is perfect for gatherings or as a nutritious 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.
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.
Greek yogurt deviled eggs FAQ:
To boil the eggs, place them in a large pot, cover with water, and bring to a boil. Remove from heat and let sit covered for 12 minutes. After that, transfer the eggs to an ice water bath for 5 minutes to cool, which helps make peeling easier. Crack the shells by gently tapping them on a hard surface and peel from the larger end.
Greek yogurt deviled eggs can be stored in the refrigerator for up to 2 days. Make sure to keep them in a covered container to maintain freshness.
While you can substitute regular yogurt, the texture and creaminess will differ. Greek yogurt is thicker and provides a richer taste, so the filling may be less smooth with regular yogurt.
For a healthier alternative, you can use additional Greek yogurt or avocado as a substitute for mayonnaise. Both options will change the flavor, so consider your taste preferences.
The eggs are done when the yolks are fully cooked, which will occur after sitting in the hot water for 12 minutes. The filling should be creamy and smooth when mixed. Ensure you chill the eggs for at least 30 minutes before serving for the best flavor.
Cooking 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.
Nutrition Facts
7 ServingsCalories 180kcal
Protein 16g
Carbohydrates 2.53g
Fiber 0.14g
Sugar 1.39g
Fat 12g
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