Yogurt Deviled Eggs

6 hard−cooked eggs · 1/4 cup plain low−fat yogurt · 1 teaspoon instant minced onion · 1 teaspoon parsley flakes or freeze−dried chives · 1 teaspoon lemon juice or...





· 6 hard−cooked eggs

· 1/4 cup plain low−fat yogurt

· 1 teaspoon instant minced onion

· 1 teaspoon parsley flakes or freeze−dried chives

· 1 teaspoon lemon juice or dry vermouth

· 3/4 teaspoon prepared mustard

· 1/4 teaspoon salt, optional

· 1/4 teaspoon Worcestershire sauce

· 1/8 teaspoon pepper

· Dash paprika

Cut eggs in half lengthwise. Remove yolks and set whites aside. In

small bowl, mash yolks with fork. Stir in yogurt, onion, parsley, juice,

mustard, salt, if desired, Worcestershire, pepper and paprika until well

blended. With spoon or pastry bag, refill whites using about 1

tablespoon yolk mixture for each egg half.

OR, place yolks in food−storage bag. Add remaining ingredients, except

egg white halves, to the bag. Close bag. Knead the bag until everything

is well blended & smooth. Push the contents toward the corner. Snip

about ½−inch off the corner of the bag. Squeezing the bag gently, fill the

reserved whites with the yolk mixture. Chill to blend flavors.

YOGURT DEVILED EGGS 103