Yogurt Deviled Eggs For Brunch |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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YOGURT DEVILED EGGS FOR BRUNCH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Emerick Estate in Waxahachie, Texas in 1992. Ingredients:
6 hard cooked eggs |
3/4 teaspoon prepared mustard |
1/4 cup plain yogurt |
1/4 teaspoon salt |
1 teaspoon instant minced onion |
1/4 teaspoon worcestershire sauce |
1 teaspoon parsley flakes |
1/8 teaspoon pepper |
dried chives |
dash paprika |
1 teaspoon lemon juice |
Directions:
1. Cut eggs in half lengthwise then remove yolks and set whites aside.
2. Mash yolks with a fork then blend in remaining ingredients.
3. Refill whites using 1 tablespoon yolk mixture for each egg half.
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