Deviled Eggs

(Serves 6)

Prep time:  5 minutes

Cooking time:  20 minutes


1 Dozen hard-boiled eggs, peeled, split, yolks removed

⅓ C Low-fat yogurt, drained overnight

⅓ C Mayonnaise

1 Tbsp. finely chopped fresh dill

1 Tbsp. lemon juice

¼ tsp. salt           

1. In a bowl, mash the 12 yolks, and mix with remaining ingredients until as smooth as you like.

2. Neatly spoon mixture into the reserved 24 egg white halves.

Tip:  This is a great time to dig out that deviled egg platter you inherited from your grandmother.  I like to top each egg with a small sprig of fresh dill.  Or you can time travel to the '60s and sprinkle a tiny bit of sweet paprika on each.  If you’d rather not take the time to drain the yogurt, search out Greek-style yogurt in your store…  It’s a lot thicker than regular yogurt.  You can also substitute some mustard, or Tabasco, or another herb for the dill.


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