Yogurt deviled eggs - taste of home
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked eggs | |
| ¼ | cup | Plain yogurt |
| 1 | teaspoon | Dried minced onion |
| 1 | teaspoon | Dried parsley flakes |
| 1 | teaspoon | Lemon juice |
| ¾ | teaspoon | Prepared mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
| Paprika, optional | ||
Directions
Recipe by: Taste of Home Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks: blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs if desired. Yield: 1 dozen
Related recipes
- Baked deviled eggs
- Best deviled eggs
- Blue cheese deviled eggs
- Deviled eggs
- Double deviled eggs
- Ever-so-easy deviled eggs
- Favorite deviled eggs
- French fried deviled eggs
- Grandma's deviled eggs
- Herbed deviled eggs
- Mexican deviled eggs
- Mexican deviled eggs-tofh
- No-yolk deviled eggs
- Salmon deviled eggs
- Special deviled eggs
- Tomato deviled eggs
- World's best deviled eggs
- Yogurt deviled eggs
- Yogurt devlled eggs
- Yogurt sour cream