Quinoa and Greek Yogurt Devilled Eggs
Difficulty: Intermediate
Prep Time: 10 min
Cook Time: 15 min
Serves: 8
Attribute: American Egg Board
Ingredients
- 4 large eggs
- 1/2 cup cooked quinoa, cooled
- 3 Tbsp + 1tsp plain Greek yogurt
- 1 1/2 Tbsp finely chopped cilantro
- Sea salt and pepper
Directions
Place eggs in saucepan. Add enough cold water to cover eggs by 1 inch; bring to boil over medium-high heat. Remove from heat; cover and let stand for 13 minutes. Drain and transfer eggs to bowl of ice water. Let stand until cool.
Peel eggs and cut in half lengthwise. Transfer yolks to bowl; mash using fork until smooth. Stir in quinoa, yogurt and cilantro. Season with salt and pepper to taste.
Place egg whites, hollowed side up, on serving plate; spoon yolk mixture into egg whites. Cover and refrigerate until set, at least 15 minutes or up to 24 hours.
ABOUT THE AMERICAN EGG BOARD (AEB)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
