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St. Patrick’s Day Deviled Eggs #madewithchobani

Time eat your greens! Try this delicious, good for you take on deviled eggs using 0% Plain Chobani Greek Yogurt and fresh herbs. Happy St. Patrick’s Day!

Chobani Deviled Eggs

Chobani St. Patrick’s Day Deviled Eggs

Yield: 6 to 8 servings

For the Eggs:

12 large eggs

½ cup Plain Chobani 0% Greek Yogurt

½ cup chopped flat-leaf parsley

¼ cup chopped tarragon leaves

1 tablespoon fresh lemon juice

2 teaspoons chopped chives

1½ teaspoons kosher salt

2 scallions, thinly sliced

For the Garnish (Optional):

¼ cup trimmed mini-arugula leaves

24 (1”-long) pieces of parsley stem or chives

1. Make the eggs: place eggs in a medium saucepan and cover with cold water by a ½”. Bring the eggs to a boil over high heat, then remove from the heat and let sit, covered, for 8 minutes. Transfer the eggs to a bowl of ice water and let cool completely.

2. Working with one egg at a time, gently tap it all over on a hard surface and peel off and discard the shell.

3. Cut the peeled eggs in half lengthwise and pop out the yolks. Set the egg whites aside. Transfer the yolks to a mini-food processor along with the yogurt, parsley, tarragon, lemon juice, chives, salt and scallions. Process the mixture until smooth and well combined.

4. To assemble: Spoon a slightly heaping teaspoon of the yogurt filling into the hollow of each egg white. Garnish each egg with 3 pieces of mini-arugula and a parsley stem to create a “shamrock.” Serve immediately or chill up to 2 days.