Picnic Deviled Eggs with Fresh Herbs

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Picnic Deviled Eggs with Fresh Herbs
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.
Katie Webster
total:
25 mins
active:
25 mins
Servings:
12
Picnic Deviled Eggs with Fresh Herbs

Ingredients

Directions

  • 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.

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  • 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.

Tips

To make ahead: Refrigerate the deviled eggs for up to 1 day. (Prepare hard-boiled eggs up to 2 days in advance and refrigerate.)

Tips

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 Facts

Serving Size:
1 deviled egg
Per Serving:
89 calories; protein 7.3g; carbohydrates 1.1g; dietary fiber 0.1g; sugars 1g; fat 5.9g; saturated fat 1.9g; cholesterol 187.9mg; vitamin a iu 315.1IU; vitamin c 0.8mg; folate 23.5mcg; calcium 37.1mg; iron 0.6mg; magnesium 6.9mg; potassium 82.7mg; sodium 121.9mg.
Exchanges:

1 medium-fat protein
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/19/2022
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