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Deviled Eggs with Greek Yogurt

Yields12 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

These eggs take a devilishly healthy twist on the original version, substituting Greek yogurt for mayo. They’re so easy to make and are a great snack, breakfast, lunch or party appetizer. The “Beet-it” is especially sweet and fun – bright pink makes kids smile!

Deviled Eggs with Greek Yogurt

 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
 ⅓ cup non-fat plain greek yogurt
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp parsley pesto
 freshly ground black pepper
For the Guac-a-moley
 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 tbsp freshly chopped cilantro
 1 tsp salt
 freshly ground black pepper
For the “Beet-it”
 1 medium beet roasted
 ⅓ cup non-fat plain greek yogurt
 2 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp tahini
 1 tbsp freshly squeezed lemon juice
 1 tsp smoked paprika
 1 tsp salt
 freshly ground black pepper
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”
5

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.

6

Mix in the fresh dill by hand.

7

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.

8

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”
9

Add all the ingredients to the cooked yolks in the blender or food process and blend until smooth.

10

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.

11

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 “Guac-a-moley”
12

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.

13

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.

14

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 it”
15

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.

16

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.

17

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!

Nutrition Facts

Servings 12