Monday, July 23, 2012

Sour Cream and Onion Deviled Eggs

Sour Cream and Onion Deviled Eggs

These Sour Cream and Onion Deviled Eggs will make a tasty addition to any party or picnic.  But don’t let the name fool you because these deviled eggs are actually much lower in fat than typical deviled eggs.  They get their sour cream flavor from low fat Greek yogurt and finely chopped green onions.  

The sour cream and onion experience adds a delicious new twist to this beloved party classic.  And if you’re not concerned with fat and calories you can just use regular sour cream in place of the Greek yogurt.  Experiment with your own flavors.  There are so many ways to make deviled eggs.  One of my personal favorites is made like a loaded potato skin with sour cream, bacon cheddar and scallions.  All I can say is YUM!     

Sour Cream and Onion Deviled Eggs
Prep time: 15 min
Cook time:  15 min

Ingredients list
  •          9 eggs
  •          ½ cup low fat Greek yogurt
  •          2 tbsp low fat mayonnaise
  •          1 tsp sriracha sauce or other hot sauce (optional)
  •          2 green onions
  •          salt and pepper to taste.
  •          Paprika for garnish

Video Tutorial


  1. Slice the green onions in half separating the white part from the green.  Mince the white part and cut the green into rings for garnish.
  2. To make the hard-boiled eggs, place the eggs into a large pot, and cover them with water. Bring the water up to a boil then cover the pot and turn off the heat.  Let eggs stand undisturbed in the hot water for 15-20 minutes. 
  3. Remove the eggs from the pot and place them into a bowl of cold water then peel the eggs once they’re cool enough to handle.   
  4. Cut each egg in half lengthwise.  Pop the yolks out of the eggs and place them into a bowl.  Place the whites onto a dish. 
  5. Mash the yolks with a fork until they’re as lump free as you can get them.  Stir in the yogurt, mayo, sriracha minced green onions and salt and pepper until you have a smooth mixture.  If the mixture looks too dry feel free to add another tablespoon or two of Greek yogurt. 
  6. Fill the eggs with the yolk mixture using either a spoon, piping bag or small cookie scoop. 
  7. Garnish with paprika and scallion rings then refrigerate until you’re ready to serve.  

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