Deviled Eggs

Delicious and nutritious snack or appetizer to cook and enjoy with kids

Ingredients:

4 large eggs

1 tbsp. fresh parsley, finely chopped

1-2 tbsp. plain Greek yogurt OR mayonnaise

½ tsp. Dijon mustard

⅛ tsp. salt

Equipment:

Small pot OR saucepan
Water
Bowl
Small bowl
Ice
Spoon
Measuring spoons
Large plate

Ingredients:

4 large eggs

1 tbsp. fresh parsley, finely chopped

1-2 tbsp. plain Greek yogurt OR mayonnaise

½ tsp. Dijon mustard

⅛ tsp. salt

Equipment:

Small pot OR saucepan
Water
Bowl
Small bowl
Ice
Spoon
Measuring spoons
Large plate

Directions:

  1. Gently place the eggs into a small pot and add enough water to cover the eggs by 1 inch.
  2. Place the pot over medium heat and bring the water to a boil.
  3. As soon as the water boils, take the pot off the heat, cover the pot, and let it sit for 10 minutes.
  4. While the eggs are cooking, wash and finely chop the parsley.
  5. Fill a bowl with cold tap water and add some ice cubes. Once the eggs are cooked, use a spoon to gently move the hot eggs into the bowl of ice water and let them cool for 5 minutes.
  6. Drain the water, then crack and peel the eggs.
  7. Cut the eggs in half lengthwise. Remove the yolks (they’ll pop out if you push the white underneath them) and add them to a small bowl.
  8. Mash the yolks with a fork until they are lump free.
  9. Add the yogurt, mustard, herbs, and salt to the bowl with the yolks and mash until coarse or creamy, whichever you prefer.
  10. Put the white halves on a plate. Use a spoon to fill each egg half with the yolk mixture and sprinkle with extra herbs if you like.