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.