Quinoa & Greek Yogurt Deviled Eggs

Quinoa & Greek Yogurt Deviled Eggs


  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.


  • 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


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.

This recipe is a good source of protein and choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.