Lighter Southern Deviled Eggs

Total Time:
45 min
Prep:
20 min
Inactive:
15 min
Cook:
10 min

Yield:
12 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 12 large eggs
  • 1/4 cup plain nonfat Greek-style yogurt
  • 1/4 cup chopped pickles, such as Rick's Picks Low Sodium Classic Sours
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon paprika spice blend, such as Paula Deen's
  • 1 tablespoon smoked paprika brine from pickled okra, optional, such as Rick's Picks Smokra
  • 3 tablespoons sliced pickled okra, for garnish, such as Rick's Picks Smokra
Directions
Watch how to make this recipe.
  • Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.

  • Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.

  • Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.


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