We've swapped out mayo for Greek yogurt to make these party favorites healthier and added Dijon mustard for a kick. See below for make-it-your-own variations.

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary test

total:
1 hr
Yield:
Makes 24 (serving size: 2 halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggs in half lengthwise and pop yolks into a food processor; reserve whites. Add yogurt and salt to food processor and whirl until smooth, scraping down bowl as needed.

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  • Transfer yolk mixture to a medium bowl and stir in mustard, 1 tbsp. chives, and 2 tbsp. onion to blend. Set egg whites on a platter, hollow side up. Scoop yolk mixture into a piping bag fitted with a star tip and pipe mixture into hollows. Sprinkle with more chives and onion if you like.

  • *For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling. Look for spring onions (regular onions picked young) at farmers' markets in spring and at Latino markets year-round. They have a fatter bulb than green onions--which have less crunch but make a good substitute.

  • Make It Your Own

  • Try these variations on the above eggs; just sub in for the Dijon, chives, and spring onion.

  • PESTO: Substitute 3 to 5 tbsp. pesto. Garnish with tiny basil leaves.

  • HONEY-MUSTARD: Substitute 2 tbsp. honey mustard, 2 tbsp. chopped fresh dill, and 1 tsp. lemon juice. Garnish with rosemary blossoms.

  • CAPER-HOT PAPRIKA: Substitute 2 tbsp. chopped capers, 1/2 tsp. hot paprika, and 2 tbsp. chopped parsley. Garnish with parsley leaves, whole capers, and a dusting of hot paprika.

Nutrition Facts

88 calories; calories from fat 57%; protein 7.5g; fat 5.5g; saturated fat 1.8g; carbohydrates 1.4g; sodium 189mg; cholesterol 21mg.
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