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Recipe of the Month - April 2014

Lighter Southern Deviled Eggs


Recipe courtesy of Bobby Dean at


Yeilds: 12 servings

Serving Size: 2 egg halves



12 large eggs

1/4 cup plain nonfat Greek-style yogurt

1/4 cup chopped pickles

2 Tbsp. mayonnaise

2 tsp. Dijon mustard

1/4-1/2 tsp. cayenne pepper

1/4-1/2 tsp. paprika spice blend

3 Tbsp. sliced pickled okra for garnish (optional)

1 Tbsp. smoked paprika brine (optional)



Place the eggs in a single layter in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.


Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprkia spice blend and brine, and mix throughly.


Spoon the mixture into the egg white halves. Place the eggs ona plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.


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