Source: Food Combining for Health
Date tried: June 29, 2015
Yield: 8 servings
Time needed: 15-20 minutes
I am sure many people, like my family, refer to these as devilled eggs. My sister makes a great version for summer get togethers. This is also pretty good.
Freshly ground black pepper
1 tsp yeast extract*
sprigs of parsley
*often known as Marmite
Put the eggs into a pan of cold water. Bring to a boil and allow to boil for 10 minutes.
Pour off the water and allow the pan to stand under cold running water for a few minutes. (This prevents discolouration of the yolk.)
Shell the eggs and cut in half lengthwise.
Remove the yolks and place in a blender or food processor.
Add the seasonings and yeast extract.
Blend with sufficient yogurt to make a stiff but creamy mixture.
With a teaspoon, neatly scoop out and discard some of the egg white in each half to enlarge the space for the filling.
Pile the egg yolk mixture into the scooped-out shells and decorate with a sprinkling of paprika and sprigs of parsley.