Picnic Deviled Eggs with Fresh Herbs
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.Advertisement
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.
1 medium-fat protein