6 large eggs
1/2 cup Greek yogurt, nonfat, plain
2 Tbsp. Dijon mustard
2 Tbsp. red onion, minced
1/2 cup green onion, cut into thin strips, for garnish
Yields: 6 servings
- PLACE eggs in a saucepan large enough to HOLD them in a single layer. ADD cold water to COVER eggs by 1 inch. HEAT to boiling. REMOVE from burner and COVER pan. Let eggs STAND in hot water for about 12 minutes (9 minutes for medium eggs; 15 minutes for extra large eggs). DRAIN. SHOCK eggs in a bowl of ice water to cool them immediately.
- PEEL eggs, SLICE lengthwise and REMOVE yolks, RESERVING yolks from 2 eggs and DISCARDING yolks from the other 4 eggs or preserving for another use.
- PLACE the 2 egg yolks, yogurt, mustard and red onion in a resealable plastic bag, CLOSE and MASH with hands. SNIP off corner of bag and PIPE mixture into the hollowed eggs. REFRIGERATE to blend flavors. GARNISH with green onion strips just before serving.
FOR A SPICY KICK
Add 1 tablespoon of minced roasted green chilies and 2 tablespoons of Sriracha sauce in place of red onion and season with salt and pepper.
FOR A TASTE OF CURRY
Add 2 teaspoons of curry powder in place of red onion.
To create curly green onion strips, slice into thin strips and place in a bowl of ice water for about 2 minutes. Drain on paper towel and top deviled egg.