Monday, April 8, 2013

Rosemary-Dill Yogurt Deviled Eggs

I love deviled eggs!  Here's one version of the recipe using fresh herbs and yogurt...


12 hard boiled eggs
1/3 cup whole milk yogurt
3 tbs. olive oil
2 tbs. apple cider vinegar
1 tsp mustard powder
1/2 tsp cayenne powder
1 tbs each of finely chopped fresh rosemary and dill
Sea salt or Himalayan salt, to taste


Hard boil the eggs and allow to chill in the fridge (I prepared my eggs the night before).  Peel the eggs and rinse them, draining off all excess water.  Cut eggs in half and remove the yolk.

Place all yolks I a medium size bowl for mixing the filling.  Mash all the yolks to a smooth consistency using a strong (does not bend easily) fork.  Add the remaining ingredients and continue to mix, combining thoroughly.  I like to taste it to see what else it might need before filling the eggs (i.e., if you want more salt, pepper, etc.).

Once the filling is ready, use a teaspoon to scoop the filling into each one of the eggs.  I don't like to use a lot of plastic containers but this Rubbermaid one (pictured below) is made just for eggs and I love to use it to hold deviled eggs...

Enjoy the eggs alone or on a salad!


  1. try a dash of paprika and a very tiny sprig of dill on top. Love deviled eggs also, will certainly try this one, sounds great!

    1. Oh, yes, paprika is good on them! Thanks for the idea of the dill sprig, they both sound like a great garnish for this recipe! Hope you like them. :)

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