How to Make Creamy Mustard Deviled Eggs

Did you know that yogurt is a great substitute ingredient in making fluffier muffins? Yogurt is also a great ingredient to use in deviled eggs as well. This fat-free appetizer will satisfy any egg lover's desire. Here is how to make creamy mustard deviled eggs.

Makes 1 dozen

Ingredients

  • 6 large eggs
  • 2 tablespoons white vinegar
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons mustard
  • Dash of paprika
  • Cold water, enough to cover the eggs about 1 inch (3 cm) above

Steps

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    Boil the eggs. Be sure to cover the pot with a lid and to remove the pot from the heat as soon as the water boils. The eggs should left in the hot water between 10 and 15 minutes.
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    Shock the eggs by running them under cold water, as this will stop the cooking process. Leave them in cold water for a few minutes until they are completely cooled.
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    Peel the eggs and cut them lengthwise in half.
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    Use a spoon to carefully scoop the yolks out from the whites.
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    Use the bottom of a fork to mash the yolks in a small bowl.
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    Measure and add the mustard, yogurt, and vinegar to the bowl. Thoroughly combine and mix everything together.
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    Create a plastic bag pipe. Add the egg yolk mixture to a small plastic zip bag. Cut off a small piece from the bottom corner and pipe it into the hard egg whites.
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    Garnish the deviled eggs with paprika.
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    Set in the refrigerator until ready to serve.

Things You'll Need

  • Bowl
  • Pot, with lid
  • Small plastic zip bag
  • Knife
  • Spoon

Sources and Citations

  • James, Shelly Vaughan and Heidi McIndoo. "Creamy Mustard Deviled Eggs." Recipe. The Complete Idiot's Guide to Low Sodium Meals. New York: Penguin Group, 2006. 30.

Article Info

Categories: Eggs and Dairy