Yogurt deviled eggs
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked eggs | |
| ¼ | cup | Plain yogurt |
| 1 | teaspoon | Instant minced onion |
| 1 | teaspoon | Parsley flakes or freeze dried chives |
| 1 | teaspoon | Lemon juice or dry vermouth |
| ¾ | teaspoon | Prepared mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
| dash | Paprika | |
Directions
Cut eggs in half lengthwise. Remove yolks and set whites aside. mash yolks with a fork. Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half.
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