Deviled Eggs with Yogurt

Devilled egg

This doesn’t mean you don’t use mayo at all…use half mayo and half Greek yogurt or hung yogurt…

Deviled Eggs with Yogurt

6-8 boiled eggs
1 tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp hung yogurt
Salt to taste
½ tsp black or white pepper powder
½ tsp chili powder or paprika for garnish
Chopped spring onion to garnish

Boil eggs and let them cool. Peel and keep aside.
Cut the eggs into two with a sharp knife or a piece of thread.
Place the yolks in a small bowl. Actually you will need only half of the total yolks.
Mash nicely with a fork
Add mayo, yogurt, mustard, salt and pepper and mix well.
Add more yogurt if required to get a smooth and thick texture.
Place the egg whites on a serving dish. You can either pipe the yolk mixture or use a teaspoon to fill the egg white.
Sprinkle chili powder and spring onion and / or chopped capsicum for garnish. Can be served cold.
Serve and enjoy.


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