Quinoa & Greek Yogurt Deviled Eggs

By ohioeggs  

January 2, 2019

0.0 0
  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 8 servings
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Ingredients

4 eggs

1/2 cup quinoa, cooked and cooled

1/3 cup bacon, cooked and crumbled

3 tablespoons + 1 teaspoon Plain Greek yogurt

1 cilantro, finely chopped

1/4 cup sharp cheddar cheese (1 oz.), finely shredded

2 tablespoons fresh chives, chopped

1 sea salt

1 softened butter

1 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 and mash with a fork until smooth. Stir in quinoa, yogurt and cilantro. Season with salt and pepper.

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.

To prepare 1/2 cup of quinoa, combine 2 1/2 tablespoon of quinoa and 1/3 cup of water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 12 to 15 minutes or until water is just barely absorbed. Cover and let stand for 5 minutes. Fluff with a fork and let cool completely.

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Nutrition Facts

Serving Size1/8 of recipe
Calories120
Sodium250mg
Potassium67mg
Protein9g
Cholesterol110mg
Sugar0g
Total Fat7g
Saturated Fat2.5g
Polyunsaturated Fat1g
Monounsaturated Fat1g
Total Carbohydrates3g
Dietary Fiber0g

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Columbus, OH 43201
info@ohiopoultry.org
(614) 882-6111

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