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Deviled Eggs
Deviled eggs made with yogurt.
Course
Appetizer, Side Dish
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
people
Author
Kathy Berget
Ingredients
8
hard boiled eggs
, peeled and halved
¼
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
Instructions
Remove yolks from whites. Put in food processor.
Add remaining ingredients.
Puree
Taste. Add additional salt, pepper, or more horseradish (if you like it a bit spicier!)
Scoop filling into egg halves, using either a spoon or a pastry bag.
Garnish with freshly chopped chives.
Notes
This makes a very creamy egg filling. If you like your filling a bit stiffer, use less yogurt.