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Greek Yogurt Deviled Eggs


I admit I am not a huge fan of mayo or mustard, so I experimented with Greek Yogurt in these deviled or stuffed eggs, and they were delicious!


Ingredients:


2-3 Tbsp Greek Yogurt

1/2 tsp Dried Dill

1 tsp Lemon Juice

1/2 tsp Lemon Zest

Salt and pepper to taste



Method:


Slice the eggs in half and carefully remove the yolks to a bowl. Mash the yolks.


Add the remaining ingredients and mix until smooth.


Spoon the filling back into the egg whites.


Garnish with dried or fresh dill.


Notes:

  • I steam my hard-boiled eggs and they come out perfect every time. I use a steamer basket, and can steam up to 12 eggs at a time!

  • I love the dill in these eggs, but if you have other Greek spices you want to use experiment!

  • The lemon is essential to give these eggs the zip they need.

  • You can adjust the seasoning to meet your needs, but I’ve noticed that the flavors become stronger with time. Because these are really creamy, the salt is important.

Variations:

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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