Quinoa & Greek Yogurt Devilled Eggs 
Difficulty: Beginner  |  Prep Time: 60 Minutes  |  Serves 8

  • 4 Large eggs
  • ½ cup cooked quinoa, cooled
  • 3 Tbsp + 1 tsp plain Greek yogurt
  • 1½ Tbsp finely chopped cilantro
  • Sea salt and pepper

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; mash using fork until smooth. Stir in quinoa, yogurt and cilantro. Season with salt and pepper to taste.

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.

For extra zip, add a little mustard to the quinoa mixture and sprinkle chipotle powder over top of eggs. Enjoy!

Insider Information:
To prepare ½ cup cooked quinoa, combine 2½ tbsp quinoa and ⅓ 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.

Nutrition Facts:
Per 1/8th recipe (1 stuffed half); Calories 60; Fat 3g; Saturated Fat 1g; Cholesterol 95mg; Sodium 55mg; Carbohydrate 3g ; Fiber 0g; Sugars 0g; Protein 4g

Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.

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