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Quinoa and Greek Yogurt Deviled Eggs

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Courses:
Servings: 8
Ingredients
  • 4 Large eggs
  • 1/2 cup cooked quinoa, cooled
  • 3 Tbsp + 1 tsp plain Greek yogurt
  • 1 1/2 Tbsp finely chopped cilantro
  • Sea salt and pepper
Instructions
  1. 1
    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.
  2. 2
    PEELeggs 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.
  3. 3
    PLACEegg 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.
  4. 4
    ENJOY
  5. 5
    For extra zip, add a little mustard to the quinoa mixture and sprinkle chipotle powder over top of eggs.
Pro Tips

To prepare 1/2 cupcooked quinoa, combine 2 1/2 tbsp quinoa and 1/3 cup 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.

Read it online: https://ncegg.org/recipe/quinoa-greek-yogurt-devilled-eggs/