The filling for your basic southern deviled eggs is usually egg yolks, mayo, mustard and sweet pickle relish. However, these deviled eggs amp the flavor and are a party in your mouth. These deviled eggs are perfect for potlucks, tailgates, and summer get togethers.
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Ingredients
- 12 eggs
- 1/3 cup fat-free greek yogurt
- 2 oz 1/3 less fat cream cheese
- 1/4 cup finely chopped country ham
- 3 Tbsp peach preserves
- 1 Tbsp chopped fresh parsley
- 1 tsp grated vidalia onion
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp pepper
- 1/8 tsp salt
- sliced fresh peaches
- chopped toasted pecans
Instructions
- Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
- Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
- Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork.
- Spoon yolk mixture into egg white halves. Top with a sliced peach and chopped toasted pecans.
- Serve immediately or cover and chill 1 hr before serving.