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:
