Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
24 servings (serving size: 1 egg half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.

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  • Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.

Nutrition Facts

38 calories; calories from fat 50%; fat 2.1g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.3g; protein 3.1g; carbohydrates 1.3g; cholesterol 80mg; iron 0.3mg; sodium 82mg; calcium 21mg.
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