Looking for an easy last minute app for your Christmas or New Year’s Eve parties?
I love deviled eggs, but wanted to make a lighter version that uses Greek yogurt instead of mayonnaise. I also used this mustard that my boyfriend brought us for Christmas–it’s so delicious! Enjoy, and Merry Christmas to you and your families! 🙂
(Lightened Up) Deviled Eggs
Prep time
Cook time
Total time
Serves: 12
Ingredients
- 1 dozen eggs
- ¼ cup light mayonnaise
- ¼ cup Greek yogurt
- 3 tbs. fresh dill, finely chopped
- 2 tbs. fresh chives, finely chopped
- 1 tbs. mustard
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbs. paprika (for garnish)
Instructions
- Cut eggs in half lengthwise. Remove yolks from one dozen eggs, setting aside in a small bowl, and place whites onto a serving platter.
- Combine egg yolks and all other ingredients in a food processor until smooth.
- Scoop yolk mixture into a piping bag fitted with a star tip and pipe mixture into hollows. Garnish with dill, parsley, and/or paprika. Serve immediately or let chill.
- For perfect hard boiled eggs: Add one dozen eggs to boiling water and reduce to a low simmer. Let sit for 10 minutes and transfer eggs to ice water bath. Let sit for 5 more minutes until cool, peeling shell off of eggs. Ideally, try to peel eggs while still slightly warm and the shell should come off easily.
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