From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Deviled Eggs without Mayonnaise
Instructions
1
Slice hardboiled eggs in half lengthwise.
2
Place egg yolks into the bowl of the food processor.
3
Add Greek yogurt, mustards, onion, All Purpose Seasoning and dill.
4
Pulse until smooth.
5
Fill hollows of egg whites with mixture using a spoon or a piping bag.
6
Garnish with a sprinkle of paprika, a slice of black olive and a small piece of roasted red pepper.
7
Refrigerate for at least 30 minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Greek Yogurt Temperature Trick 🧊Chill your Greek yogurt and mixing bowl before combining with other ingredients to prevent the filling from becoming too thin or separating, ensuring a perfect creamy consistency.
- Roasted Red Pepper Moisture Control 💧Pat roasted red peppers completely dry with paper towels and finely mince them to release excess liquid, preventing a watery filling that dilutes the flavors.
- Mustard Balance Strategy 🎯Start with half the mustard amount, taste, then gradually add more—the two mustard types combined can quickly become overpowering if not carefully calibrated.
- Perfect Egg Halving Technique ✂️Use a sharp serrated knife dipped in warm water and wiped between cuts for clean, even egg white halves that won't crack or crumble when piping.
- Flavor Development Resting Period ⏱️Refrigerate the assembled deviled eggs for at least 1-2 hours before serving to allow the dill, onion, and seasonings to fully meld and develop deeper, more cohesive flavors.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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