Summer Herb Deviled Eggs

Summer Herb Deviled Eggs

From Amie Valpone of The Healthy Apple

Makes 16

Summer Herb Deviled Eggs

  • 8 large eggs
  • 4 Tbsp. coconut milk yogurt
  • 1 tsp. finely chopped fresh cilantro
  • 2 tsp. finely chopped fresh parsley
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup GO Veggie! Lactose-Free Parmesan Cheese


  1. Place eggs in a medium saucepan with enough water to cover eggs by 2 inches. Bring to a boil, cover, and remove from heat. Drain, and fill saucepan with ice cubes and cold water. Set aside to cool in water for 10 minutes.
  2. Drain water and peel eggs. Slice each egg in halve lengthwise. Place yolks in a small bowl and mash with a fork until smooth. Add yogurt, cilantro, parsley, sea salt and pepper. Pipe or spoon filling into empty egg whites.
  3. Sprinkle Parmesan cheese onto each deviled egg.
  4. Serve chilled.

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