Greek Yogurt Deviled Eggs
If love deviled eggs as much as we do and are looking for a lighter alternative, we like this recipe for Greek Yogurt Deviled Eggs using Belfonte Plain Greek Yogurt. Happy Deviled Egg Day!
8 hardboiled eggs, peeled
½ cup Belfonte Plain Greek Yogurt
2 tsp. yellow mustard
1 tsp. Worcestershire
¼ tsp. garlic powder or minced garlic
Sea salt and pepper, taste
Optional: smoky paprika and chopped fresh parsley
Slice hard-boiled eggs in half. Remove the yolks and place them (the yolks) in a food processor. In the food processor add the Belfonte Greek Yogurt, mustard, Worcestershire, garlic powder and a little salt and pepper. Process until smooth.
Transfer yolk filling into a piping bag and fill each egg white half with the yolk filling.
Dust eggs with smoky paprika and top with parsley.