Because we have ducks and chickens, we are always the ones who get to bring deviled eggs to parties, cookouts and get togethers. Thankfully, they are one of my kid’s favorite summer time foods. I generally use the same recipe every time but when I saw the Herbed Deviled Eggs recipe in the 5 Easy Steps to Healthy Eating cookbook, I was intrigued because it uses Greek non fat yogurt instead of mayonnaise. I’m always looking for a way to cut down the fat content in what we eat.
- 4 large eggs
- 1 tbsp finely chopped fresh basil, parsley or dill
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 3 tbsp nonfat plain Greek yogurt
- 1 tsp Dijon mustard
- Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring to boil over medium high heat. Remove from heat, cover and let stand for 13 minutes. Drain and transfer eggs to a bowl of ice water. Let stand until cool.
- Peel eggs and cut in half lengthwise. Transfer yolks to a medium bowl and mash with fork until smooth. Stir in basil, salt, pepper, yogurt and mustard.
- Place egg whites, hollow side up on a serving plate. Spoon yolk mixture into egg whites, dividing evenly. Cover and refrigerate for at least 15 minutes until filling is set, or for up to 24 hours.
These are absolutely delicious. I couldn’t even tell that I had used non fat Greek yogurt instead of the traditional mayonnaise in the Herbed Deviled Eggs recipe. I’m definitely going to make this deviled eggs recipe again this summer!