To me, deviled eggs are wonderful year-round, but they seem extra special served this time of year with all of spring’s awakenings around us. They are both an ideal and economical appetizer or side dish. From parties to potlucks, you will see a number of different types of deviled eggs made in a number of different ways. I prefer not to use a pastry or sandwich bag to pipe my yolk mixture into the egg white. I prefer to spoon the mixture into the egg white. The deviled egg recipe I am serving up for you today is my lightened-up take on this classic. I love garnishing my eggs as a finishing touch. I hope you enjoy!
- 6 Eggland's Best large eggs- hardboiled, peeled and cut lengthwise
- 1/4 cup Chobani nonfat plain Greek yogurt
- 2 teaspoons yellow mustard
- 1/8 teaspoon salt
- Garnish: 1/2 teaspoon McCormick paprika, 1/2 teaspoon McCormick parsley flakes, 12 green olives
Boil eggs. When cooled, peel and cut lengthwise. Place the egg whites on a plate. Set aside. In mixing bowl, place egg yolks, Greek yogurt, yellow mustard and salt. Sprinkle eggs with paprika and parsley. Place olive in each egg. Transfer eggs onto serving platter. Refrigerate 1 hour or until ready to serve. Enjoy!