Brie and Herb Deviled Eggs

I’ve swapped out the mayo with Greek yogurt in this tasty deviled egg recipe and added small bits of creamy Brie. It’s a great way to use up just a little bit of leftover cheese!

Prep time: 15 minutes

Cook/Stand time: 10 minutes

Chill time: 1 hour

6 large eggs

1/4 cup plain Greek yogurt

3 tablespoons chopped Alouette Double Cream Brie (outer rind removed)

1 teaspoon Dijon mustard

1/2 teaspoon garlic salt

Snipped fresh chives, fresh thyme leaves and freshly ground pepper to taste

Place eggs in a medium saucepan with at least 1-inch of water covering the top of the eggs. Bring to a boil over medium-high heat, then remove from heat and cover pan. Let stand for 10 minutes. Drain well, then cool quickly by adding ice water to the pot. Peel eggs and cut each in half. Scoop out yolks into a medium bowl and mash with yogurt. Cover and chill until ready to serve. Spoon or pipe into egg white halves and garnish with chives, thyme and pepper. Makes 12 servings.

Recipe tip:

Stir in a couple tablespoons of cooked, crumbled bacon for a richer