Best 2 Yogurt Deviled Eggs Recipes

Indulge in a culinary delight with our exquisite Yogurt Deviled Eggs, a delightful appetizer that tantalizes the taste buds and adds a touch of elegance to any gathering. These delectable eggs are meticulously crafted with a creamy and tangy yogurt filling, offering a refreshing twist on the classic deviled egg.

Embark on a culinary journey with our curated collection of Yogurt Deviled Egg recipes, each bursting with unique flavors and textures. From the classic Yogurt Deviled Eggs with their velvety smooth filling to the zesty Greek Yogurt Deviled Eggs packed with Mediterranean herbs, there's a recipe to suit every palate.

For those who prefer a touch of heat, the Spicy Yogurt Deviled Eggs bring a fiery kick, while the Bacon and Chive Yogurt Deviled Eggs offer a smoky and savory indulgence. If you're seeking a healthier option, our Avocado and Yogurt Deviled Eggs provide a creamy and nutritious twist.

Our recipes cater to various dietary preferences, including gluten-free and vegetarian options. With step-by-step instructions and helpful tips, you'll be able to create these culinary masterpieces effortlessly. So gather your ingredients, don your apron, and prepare to embark on a tantalizing adventure in the world of Yogurt Deviled Eggs.

Here are our top 2 tried and tested recipes!

GREEK YOGURT DEVILED EGGS

Greek Yogurt Deviled Eggs image

These deviled eggs are made with Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy and delicious!

Provided by Vered DeLeeuw

Categories Appetizer

Time 20m

Number Of Ingredients 7

Ingredients

6 large hard boiled eggs
1/2 cup plain whole-milk Greek yogurt
1 tablespoon smooth Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon smoked paprika (plus more for topping)
1/8 teaspoon cayenne pepper

Steps:

Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
Use a fork to mash the egg yolks.
To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper.
Mix well, until smooth. If the mixture seems too dry, add more Greek yogurt.
Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.

Nutrition Facts : ServingSize 2 egg halves, Calories 97 kcal, Carbohydrate 1 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Sodium 225 mg

YOGURT DEVILED EGGS

Yogurt Deviled Eggs image

Make and share this Yogurt Deviled Eggs recipe from Food.com.

Provided by Sackville

Categories < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

6 hard-boiled eggs
1/4 cup plain low-fat yogurt
1 teaspoon minced onion
1 teaspoon parsley flakes or 1 teaspoon dried chives
1 teaspoon lemon juice
3/4 teaspoon prepared mustard
1/4 teaspoon salt (optional)
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 dash paprika

Steps:

Cut eggs in half lengthwise.
Remove yolks and set aside.
Mash yolks with fork and blend in remaining ingredients.
Refill whites using about 1 tablespoon yolk mixture for each egg half.
You can also mix everything up by placing the yolks in a plastic storage bag.
Add remaining ingredients except egg white halves to the bag.
Close bag and knead the bag until everything is well blended and smooth.
Push the contents toward the corner.
Snip about 1/2 inch off the corner of the bag.
Squeezing the bag gently, fill the reserved whites with yolk mixture.
Chill to blend flavors.

Nutrition Facts : Calories 42.6, Fat 2.7, SaturatedFat 0.9, Cholesterol 106.3, Sodium 39.4, Carbohydrate 0.8, Sugar 0.7, Protein 3.4

Tips:

Choose the right eggs: For the best deviled eggs, use large, fresh eggs. Older eggs will have a thinner yolk and won't hold their shape as well.
Cook the eggs perfectly: To prevent the yolks from becoming dry and crumbly, cook the eggs for no more than 10 minutes. You can test if they are done by placing them in a bowl of ice water for a few minutes. The yolks should be firm but still have a slightly runny center.
Chill the eggs thoroughly: Before you peel and halve the eggs, chill them for at least 30 minutes. This will make them easier to peel and will help to prevent the yolks from breaking.
Use a sharp knife: When you halve the eggs, use a sharp knife to make a clean cut. This will help to prevent the yolks from breaking.
Make the filling ahead of time: You can make the filling for the deviled eggs up to 24 hours in advance. This will save you time when you're ready to assemble the eggs.
Garnish the eggs creatively: There are many ways to garnish deviled eggs. You can use paprika, chives, dill, or even bacon bits. Get creative and have fun!

Conclusion:

Yogurt deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are a great way to use up leftover yogurt and cooked eggs. With a few simple ingredients, you can create a deviled egg that is both creamy and tangy. So next time you're looking for a quick and easy appetizer, give yogurt deviled eggs a try. You won't be disappointed!

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