With a dozen backyard chickens, we’ve got a steady supply of fresh eggs to use ourselves and share with friends and family.
Deviled eggs are a favorite to eat at home and take to potlucks and picnics. Since many people either don’t like mayonnaise or prefer something with some extra nutrition, I like to use Greek yogurt as an alternative. The eggs still get a nice, creamy texture and have the subtle taste of yogurt.
My recipe is for a half dozen eggs, but you can easily double the recipe to make more for a bigger crowd.
Greek Yogurt Deviled Eggs
6 hard boiled eggs
3 T Plain Greek Yogurt
1 t Mustard
Salt to taste
Chives for Garnish
Peel hard cooked eggs and slice lengthwise.
Remove yolks and place in a small mixing bowl.
Add additional ingredients and mix with a spoon until creamy.
Fill egg whites with dollop of egg mixture. Top with chopped chives.