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Deviled Eggs
This classic appetizer is lightened up with Siggi's yogurt and is packed with protein!
Course: Appetizer
Servings: 10 Deviled Eggs
Author: Lauren Kelly Nutrition
  • 5 hard boiled eggs
  • 1/2 cup Siggi's Plain Yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sriracha or hot sauce
  • 1/2 bunch of chives finely chopped, leaving some to the side for garnish
  • Paprika for garnish
  1. Peel eggs, cut them in half lengthwise, and remove the yolks. Add yolks to food processor. Arrange the whites on a platter.
  2. Add the yogurt, mustard, sriracha and chives to the food processor and process until blended.
  3. Stuff the egg whites with yolk-yogurt mixture. Sprinkle with additional chives and paprika before serving.