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Simply Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Hands-On time 25 mins
Total time 40 mins
Yield Makes 2 dozen

Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

How to Make It

  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. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

  3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.

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  5. Try these innovative stir-ins to make your own signature deviled eggs. Prepare recipe as directed, stirring one of the following delicious combos into yolk mixture (Step 3).

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  7. Texas Caviar: 3 Tbsp. chopped roasted red bell pepper, 1 minced green onion, 1 Tbsp. minced pickled jalapeño pepper, 1 Tbsp. chopped fresh cilantro, 1 tsp. Italian dressing mix. Top with canned black-eyed peas and fresh cilantro leaves.

  8. High Society: 1/2 cup cooked fresh lump crabmeat, 2 tsp. fresh tarragon, 1/2 tsp. lemon zest, 1/4 tsp. pepper. Top with cooked fresh crabmeat and watercress.

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  10. Triple Pickle: 3 Tbsp. chopped bread-and-butter pickles, 2 Tbsp. chopped capers. Top with pickled okra slices.