Quinoa & Greek Yogurt Deviled Eggs

Quinoa and Greek Yogurt Deviled Egg
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  • Ingredients
    4 large EGGS
    1/2 cup quinoa, cooked and cooled
    1/3 cup bacon, cooked and crumbled
    3 Tbsp. + 1 tsp. Plain Greek yogurt
    1 1/2 tbsp cilantro, finely chopped
    1/4 cup sharp cheddar cheese (1 oz.), finely shredded
    2 tbsp. Fresh chives, chopped
    1/8 tsp. sea salt
    1/8 tsp. pepper

    Yields: 8 Servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 120

    Total fat: 7 g
    Saturated fat: 2.5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 1 g

    Cholesterol: 110 mg
    Sodium: 250 mg
    Carbohydrates: 3 g
    Fiber: 0 g
    Sugar: 0 g
    Protein: 9 g
    Vitamin A: 43 mcg
    Vitamin D: 1 mcg
    Folate: 18 mcg
    Choline: 77 mg
    Calcium: 49 mg
    Iron: 1 mg
    Potassium: 67 mg

    This recipe is a good source of protein and choline.


  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. 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.

  3. 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.

Insider Info

To prepare 1/2 cup of quinoa, combine 2 1/2 Tbsp. 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.