Angelic Deviled Eggs

  • 6 hard-boiled eggs, peeled
  • 1 teaspoon Kinloch Balsamic Vinegar
  • 3 tablespoons yogurt "cheese"
  • 2 teaspoons prepared mustard
  • Salt to taste
  • Paprika or minced fresh parsley or dill
Cut the eggs in half lengthwise. Remove the yolks, put them in a bowl. Mash the yolks with the vinegar, mustard and yogurt cheese, then beat the mixture with a fork until it is light and creamy.

Mound the mixture into the egg white hollows and sprinkle with the paprika or herbs.

Makes 12 appetizer serving
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