To put an end to the debate that is on everyone’s mind of who came first, the chicken or the egg, I’m making some deviled eggs topped with BBQ Pulled Chicken! It’s a win win situation for everyone that loves eggs and chickens!
People that don’t love deviled eggs are seriously….the devil. Ha! Jokes aside, I really can’t trust you if you don’t love a deviled egg. Sure, you have to love mayo – until today. I’m making mayo-free deviled egg recipe that uses Greek yogurt instead of the traditional mayonnaise that some people seem to hate. I, personally, love mayonnaise. My hips and thighs? Not so much – so to cut the calories but keep the flavor, I substituted my beloved mayonnaise with my second love, Stonyfield Yogurt.
These are ideal for those end of summer parties – they are easy to ship up and look amazing when placed in a gorgeous Le Creuset Deviled Egg Platter.
- 1 dozen eggs
- ½ cup Stonyfield Greek Plain Yogurt
- 2 tablespoons dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- 1 cup roast chicken, pulled
- ½ cup BBQ sauce
- fresh herbs, to decorate
- Fill a saucepan with cold water and place eggs in the pan. Over high heat, cook eggs until they start boiling. Once they boil, turn off heat and cover. Set timer for 12 minutes.
- While the eggs cook, mix the chicken with the barbecue sauce and set aside.
- Run cooked eggs under cold water and peel. Cut in half and remove yolks.
- Place yolks in food processor with yogurt, mustard and spices.
- Fill a piping bag with mix - place whites on egg dish and pipe filling in.
- Top with BBQ chicken and sprinkle with herbs.
Disclaimer: This post is in part of an ongoing relationship with Stonyfield. Thanks to Le Creuset for being part of this campaign and sending me this gorgeous dish!