Deviled Egg Squares

Cooking the whites and yolks separately makes this recipe so much easier than the traditional boiling and peeling. The squares are a fun and different presentation as well! This recipe may also be prepared with hard boiled eggs if you prefer the traditional presentation.

Prep time: 20 minutes

Cook time: 20 minutes

Chill time: at least 1 hour

6 eggs, separated

1/4 cup Chobani Plain Greek Yogurt

1/2 teaspoon dry ranch dip or dressing seasoning

1/4 teaspoon garlic salt

Snipped fresh chives or green onion tops and freshly ground pepper (optional)

Preheat oven to 300°F and butter a 9 X 5-inch loaf pan. Place egg whites in a bowl and beat until slightly foamy. Pour into dish and bake for 20 minutes or until eggs are set. Let cool, then remove from pan and cut into 8 equal squares. While egg whites are cooking, cook egg yolks in a lightly buttered skillet until cooked through, stirring frequently. Let cool, then puree in a small food processor or mash well with yogurt, ranch seasoning and garlic salt. Spoon into a small bag with the tip cut off, and pipe yolk mixture onto egg white squares. Sprinkle with chives and pepper, if desired.

Variation:

Bacon and Cheddar Deviled Eggs:

Add 2 tablespoons of finely shredded Cheddar cheese and 1 1/2 tablespoons cooked crumbled bacon or bacon bits to the yolks.