Georgia Peach Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Recipe from Southern Living

More From Southern Living


Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 1/4 cup finely chopped country ham
  • 3 tablespoons peach preserves
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated Vidalia onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Sliced fresh peaches
  • Chopped toasted pecans

Preparation

  1. 1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
  2. 2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
  3. 3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Georgia Peach Deviled Eggs Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy