Deviled Eggs with Greek Yogurt

Deviled Eggs with Greek Yogurt

These deviled eggs with greek yogurt take a devilishly healthy twist on the original version, substituting Greek yogurt for mayo.

Ingredients:

  • 6 hard boiled eggs, sliced in half, yolks removed and set aside

For the Original

  • ⅓ cup non-fat plain greek yogurt
  • 2 tbsp Colavita Extra Virgin Olive Oil
  • 1 tbsp tahini
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp freshly chopped dill
  • 1 tsp salt
  • freshly ground black pepper

For the Parsley Pesto:

For the Guacamole

  • ⅓ cup non-fat plain greek yogurt
  • 2 tbsp Colavita Extra Virgin Olive Oil
  • ½ ripe avocado, cubed
  • 1 tbsp freshly squeezed lime juice
  • 1-2 tbsp freshly chopped cilantro
  • 1 tsp salt
  • freshly ground black pepper

For the Beet


Instructions:

For all:

  1. Bring a quart-sized pot of water to a boil. Pierce the uncooked eggs with a thumbtack along the base of the egg.
  2. Place the eggs in the water, and allow the water to come to a boil. Once the water is boiling, cook the eggs for 10-12 minutes. After the time is up, remove from the water with a slotted spoon and allow to cool.
  3. Once the eggs have cooled, peel them and slice them in half length-wise. Remove the yolks and place them in the bowl of a blender or food processor.
  4. Place the whites on a platter, cover and refrigerate until ready to fill.

For the Original:

  1. Add all the ingredients, except the dill, to the cooked yolks in the blender or food process and blend until smooth. Taste and add more salt or lemon juice as desired.
  2. Mix in the fresh dill by hand.
  3. Spoon the mixture into a Ziploc bag and store in the fridge for up to a day, or pipe immediately into the egg white halves.
  4. To pipe, snip off a corner of the Ziploc bag with scissors. Just a tiny bit will do! Then squeeze the bag, like a tube of toothpaste (from the base) and into the hallows of the egg whites until they are full. Top with more fresh dill. Serve!

For the Parsley Pesto:

  1. Add all the ingredients to the cooked yolks in the blender or food process and blend until smooth.
  2. Spoon the mixture into a Ziploc bag and store in the fridge for up to a day, or pipe immediately into the egg white halves.
  3. To pipe, snip off a corner of the Ziploc bag with scissors. Just a tiny bit will do! Then squeeze the bag, like a tube of toothpaste (from the base) and into the hallows of the egg whites until they are full. Top with more fresh parsley. Serve!

For the Guacamole:

  1. Add all the ingredients to the cooked yolks in the blender or food process and blend until smooth. Taste and add more salt or lime juice as desired.
  2. Spoon the mixture into a Ziploc bag and store in the fridge for up to a day, or pipe immediately into the egg white halves.
  3. To pipe, snip off a corner of the Ziploc bag with scissors. Just a tiny bit will do! Then squeeze the bag, like a tube of toothpaste (from the base) and into the hallows of the egg whites until they are full. Top with more fresh cilantro. Serve!

For the Beet:

  1. Add all the ingredients to the cooked yolks in the blender or food process and blend until smooth. Taste and add more salt or lemon juice as desired.
  2. Spoon the mixture into a Ziploc bag and store in the fridge for up to a day, or pipe immediately into the egg white halves.
  3. To pipe, snip off a corner of the Ziploc bag with scissors. Just a tiny bit will do! Then squeeze the bag, like a tube of toothpaste (from the base) and into the hallows of the egg whites until they are full. Sprinkle with more smoked paprika. Serve!