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greek yogurt deviled eggs with dill close up photo on a plate

Deviled Eggs with Greek Yogurt

Jenni Cole
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Calories 86 kcal

Ingredients
  

  • 6 large eggs hard boiled (300g)
  • ½ cup low-fat Greek yogurt 113g
  • 1 tablespoon Dijon mustard 15g
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ⅛-1/4 teaspoon salt to taste
  • ¼ teaspoon freshly ground black
  • pepper
  • milk for thinning if needed (we used 1 tsp)

Instructions
 

  • Cut each hard boiled egg in half lengthwise. Remove the yolks and add them to a small bowl. Place the whites on a serving plate.
  • Mash the yolks with a fork. Add the Greek yogurt, Dijon mustard, onion powder, paprika, salt, and pepper to the yolks and combine well. If needed, add a tiny bit of milk to thin out the mixture. This is optional and only if the mixture seems thick.
  • Taste the filling and adjust the seasonings as you prefer.
  • Spoon the egg mixture into the egg whites. Sprinkle them with a little paprika or salt and pepper. Serve immediately or store in the fridge to serve later.

Notes

Garnish with toppings such as chopped dill, chives, pickled red onion, crumbled bacon, capers, or everything but the bagel seasoning. 

Nutrition

Serving: 2halvesCalories: 86kcalCarbohydrates: 2gProtein: 8gFat: 5g
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