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Easter Recipes > Easter
Appetizers
Yogurt Deviled Eggs
Ingredients:
6 hard-cooked eggs
1/4 cup plain low-fat yogurt
1 teaspoon instant minced onion
1 teaspoon parsley flakes or freeze-dried chives
1 teaspoon lemon juice or dry vermouth
3/4 teaspoon prepared mustard
1/4 teaspoon salt, optional
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
Directions: Cut eggs in half lengthwise. Remove
yolks and set whites aside. In small bowl, mash yolks with fork. Stir
in yogurt, onion, parsley, juice mustard, salt, if desired.
Worcestershire, pepper and paprika until well blended. With spoon or
pastry bag, refill whites using about 1 tablespoon yolk mixture for
each egg half.
OR
Place yolks in food-storage bag. Add remaining
ingredients, except egg white halves, to the bag. Close bag. Knead the
bag until everything is well blended & smooth. Push the contents
towards the corner. Snip about 1/2 –inch off the corner of the bag.
Squeezing the bag gently, fill the reserved whites with the yolk
mixture. Chill to blend flavors.
Makes 12 appetizer serving.
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