Deviled Eggs using Greek Yogurt Recipe

This amazing recipe is part of #Easterbrunchweek with a group of amazing bloggers and sponsors.  This post is sponsored by Hamilton Beach and Stonyfield.  Affiliate links included. #ad

Deviled Eggs using Greek Yogurt Recipe 

What is Easter without Deviled Eggs?  Deviled eggs are the favorite way to prepare eggs for a few members of my family.  They are delicious and creamy!  Today I am featuring a fabulous recipe using Greek Yogurt.

 This week, we're sharing loads of Easter recipes and celebrating the upcoming holiday with an amazing giveaway, sponsored by Eggland's Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka.  You can read more about these awesome sponsors HERE.

You will need:

Hamilton Beach Egg Cooker

7 Eggs
1 Cup Stonyfield Greek Yogurt
1 TBSP Dijon Mustard

2 TBSP Dill Pickle Juice
Salt, Pepper and Paprika  (to taste)

The eggs are easy to cook in this egg cooker.  Just fill the measuring cup based on the amount of eggs cooking and the way you want them cooked.  For hard cooked eggs, it takes about 18 minutes to finish.

Peel the eggs when they have cooled down.

Split the eggs in half and scoop the yolks into a bowl.  Add one cup of greek yogurt and blend it until smooth.  Add mustard, pickle juice and seasonings.

Spoon the mixture into a piping bag or a zipper bag.  Snip off the end.

Then pipe the cream into each open egg half until full.

Sprinkle with some smoked paprika for the perfect finish!
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This post published on Doodlecraft first