Greek Yogurt Deviled Eggs
Tangy and rich deviled eggs using part Greek yogurt and part mayonnaise for a healthy appetizer! I love using avocado oil based mayo for these.
Ingredients
- 12 eggs organic pasture-raised, if possible
- 1/4 cup mayonnaise avocado-oil based
- 1/4 cup plain Greek yogurt
- 2 Tbsp Dijon mustard
- 1 Tbsp coconut aminos (GF) or soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/4 cup green onions diced
Instructions
- Boil a large pot of water.
- Once boiling, gently add the eggs. Make sure all eggs are submerged in water. Turn the heat to low, cover, and set a timer for 11 minutes.
- Meanwhile, prepare an ice bath for the eggs by filling a bowl with ice cubes and water.
- After the timer goes off, immediately use a slotted spoon to remove the eggs and place them in the ice bath, for about 5 minutes.
- Once cooled, peel and slice the eggs in half and scoop out the yolks gently.
- Add yolks and all remaining ingredients into a bowl and mash, or into a food processor and blend.
- Spoon the yolk mixture back into the egg white holes, or put into a plastic bag, cut the tip off, and pipe the mixture into the eggs.
- Add a dusting of paprika and green onions.
Notes
Note: Adding a splash of vinegar to the water of the egg pot may help with the ease of peeling the eggs.