Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Eating is much more enjoyable -- and healthy -- when you can make smart substitutions. Missy Chase Lapine, "The Sneaky Chef," shows you how to make four different dishes (including dessert) using Plain Dannon Oikos Greek-style yogurt that maintains the taste and texture of the food, while cutting back on a whole lot of fat!
Not-your-mom's deviled eggs
This classic dish gets a nice update by replacing the mayo with Plain Dannon Oikos Greek-style yogurt. It's smooth and creamy and has about 80 percent less fat than the regular mayo you would normally use for this recipe -- that's something to write home about!
1 dozen eggs
3/4 cup Plain Dannon Oikos Greek-style yogurt
4 teaspoons Dijon mustard
1-1/4 teaspoons hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 teaspoon paprika for garnish
1 bunch parsley for garnish
Boil your eggs over high heat. After they begin boiling, reduce the heat to low, cover and allow them to cook for about 12 minutes.
Remove the eggs from the hot water and place them in ice water. This will help make the eggs easy to peel.
Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks to a medium-sized bowl.
To the yolks, add all the ingredients except the paprika and parsley. Mash the egg yolks and mix all the ingredients together until well blended.
Spoon the egg mixture into a quart-sized plastic freezer bag. Cut off the tip of one corner. You'll use this to pipe the mixture into the egg whites.
After you pipe all the egg whites with the egg mixture, use a sifter to dust the tops of the deviled eggs with the paprika, just enough for added color. Serve on a platter garnished with parsley sprigs.