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It contains less calories and is creamy and fresh without as much fat. What’s great about using Greek yogurt in deviled eggs is that it’s an all around healthier option. It just so happens that the flavor works too! Greek yogurt works in place of mayo because it’s a binding agent with a similar consistency. In fact, Greek yogurt can be used in place of a variety of dairy products, such as sour cream and cheese. We all know deviled eggs are usually made with mayo, but Greek yogurt makes a great alternative. A few hours in advance is totally fine! Eat within 2 days from prepping. Pipe the yolk mixture into the eggs on the day of serving. Store the whites in a separate sealed bag, also in the fridge.
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Combine the yolks with the filling ingredients and store in a sealed bag in the fridge. Having a party this weekend and want to prep as many of your dishes as possible? Or don’t feel liked peeling eggs all Easter morning? These eggs are definitely a dish that you can meal prep in advance.
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If the filling doesn’t seem creamy or silky smooth, add a spoonful more of yogurt (or mayonnaise). Mash yolks with a fork or potato masher, then stir in the yogurt, mustard, lemon juice, and optional flavorings. Palm the eggs on the counter, or gently bang a few times to break up the shell.
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