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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Still sick, gonna post and sleep again! thanks for comments Ingredients:
3/4 cup peeled, diced russet potato |
6 hard boiled eggs, peeled and halved lengthwise |
1/4 cup plain yogurt |
1 tbsp. lemon juice |
1 tbsp. minced red onion |
1 tsp. dried dillweed |
2 tsp. dijon mustard |
Directions:
1. Heat a small saucepan of lightly salted water to a boil. Add the potatoes and boil about 10 minutes until tender. Drain the potatoes and transfer to a medium bowl. Remove the yolks from the hard boiled eggs. Add 4 of the yolk halves to the potatoes(reserve the remaining yolks for another use)along with the yogurt, lemon juice, onion, dill and Dijon and mash until smooth. Place the egg white halves onto a serving plate. Mound the deviled egg mixture into each egg white half. Refrigerate the deviled eggs until ready to serve.
2. Makes 12 deviled eggs.
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