Deviled Eggs
Deviled Eggs
Prep Time
15 mins
Total Time
15 mins

Deviled eggs made with yogurt.

Course: Appetizer, Side Dish
Servings: 8 people
Author: Kathy
  • 8 hard boiled eggs , peeled and halved
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon creamed horseradish
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon white wine vinegar
  • salt
  • freshly ground black pepper
  • Chives , for garnish
  1. Remove yolks from whites. Put in food processor.
  2. Add remaining ingredients.
  3. Puree
  4. Taste. Add additional salt, pepper, or more horseradish (if you like it a bit spicier!)
  5. Scoop filling into egg halves, using either a spoon or a pastry bag.
  6. Garnish with freshly chopped chives.
Recipe Notes

This makes a very creamy egg filling. If you like your filling a bit stiffer, use less yogurt.