I read recently in a magazine that Deviled Eggs are “in” for appetizers now. So I thought, okay, I need to take an appetizer to a holiday party this weekend. Let’s find a fun new recipe.
Little did I know that one of our fabulous local chefs, Kathy Casey, has written a cookbook devoted entirely to deviled egg recipes!
One in particular jumped out at me, it was so colorful and sounded delicious. It was filled and topped with asparagus.
As usual, I wanted to put my own lighter spin on it. I switched out the mayo and sour cream for fat free mayo and plain greek yogurt. So here is my Go Green Deviled Eggs. Thanks Kathy for the inspiration!