IntroductionThis is just a basic, simple version. You can add almost anything to these to suit your taste. Chopped pickle, olives, japapeno, red onion, mustard or your favorite herbs/spices may be added. This is just a basic, simple version. You can add almost anything to these to suit your taste. Chopped pickle, olives, japapeno, red onion, mustard or your favorite herbs/spices may be added.
Number of Servings: 6
Water for boiling
2 Tbsp kraft light mayonnaise
2 Tbsp kroger fat free plain yogurt
Liberal dash pepper
Liberal dash salt
Parsley or paprika for garnish (optional)
dijon mustard (optional)
First find a 2-quart saucepan with a good lid. Fill it half full of tap water, and add the eggs. Put the pan on the stove and heat it over high heat until the water comes to a rolling boil. Turn the heat off. Put the lid on the pan, and leave it on the warm eye of the stove. Allow the eggs to sit for exactly 15 minutes. Then drain off the hot water, and run cold water over the eggs until the pan cools down. After the eggs cool somewhat, peel them all carefully. Fresh eggs are very difficult to peel, so it is better to use older eggs for boiling. After peeling the eggs, cut each one in half long-ways. Collect all of the yolks in a small bowl. Add the mayonnaise, yogurt, salt and pepper to the yolks. Use a fork to mash everything up nicely into a smooth thick paste. Use a regular spoon to scoop small amounts of the deviled yolks back into the hollows of the egg whites. Sprinkle with parsley or paprika if desired. This makes a dozen deviled eggs.