Picnic Deviled Eggs with Fresh Herbs

Picnic Deviled Eggs with Fresh Herbs

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From: EatingWell.com, May 2018

These eggs are perfect for a picnic because they're so portable. Instead of cutting them in half lengthwise, we just cut the tops off so they can stand upright in an egg carton for easy filling, transport and storage. We swapped in Greek yogurt for the traditional mayo to save calories.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 12 hard-boiled eggs, peeled
  • ½ cup whole-milk plain Greek yogurt
  • 2 teaspoons yellow mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 2 tablespoons chopped fresh herbs, such as parsley, chives and tarragon, plus chopped chives for garnish
  • Paprika for garnish


  • Prep

  • Ready In

  1. Cut the top third off eggs and pop out the yolks. Discard 2 yolks and the top third of the whites or reserve for another use (see Tip). Place the remaining 10 yolks in a bowl. Stand the egg whites upright in an egg carton.
  2. Mash the yolks. Add yogurt, mustard, salt and pepper; mash until smooth. Add herbs and stir to combine. Transfer the yolk mixture to a piping bag fitted with a large tip or a sealable plastic bag and cut off the corner. Pipe the yolk mixture into the egg whites. Garnish with chives and paprika.
  • To make ahead: Refrigerate the deviled eggs for up to 1 day. (Prepare hard-boiled eggs up to 2 days in advance and refrigerate.)
  • Tip: Chop the extra hard-boiled egg yolks and whites and sprinkle them over salads. Here's how to cook a perfect hard-boiled egg.

Nutrition information

  • Serving size: 1 deviled egg
  • Per serving: 89 calories; 6 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 7 g protein; 24 mcg folate; 188 mg cholesterol; 1 g sugars; 0 g added sugars; 315 IU vitamin A; 1 mg vitamin C; 37 mg calcium; 1 mg iron; 122 mg sodium; 83 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat protein

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