Healthy Deviled Eggs from FANNETASTIC FOOD
Introduction
A healthy, mayo-free, but still delicious version of deviled eggs!
Ingredients
6 hard boiled eggs, peeled and cut lengthwise
1/4 C nonfat plain Greek yogurt
2 tsp dijon mustard
1/4 tsp pepper
1/8 tsp salt
paprika to garnish
1/4 C nonfat plain Greek yogurt
2 tsp dijon mustard
1/4 tsp pepper
1/8 tsp salt
paprika to garnish
Directions
For more great recipes, check out my blog: fannetasticfood.com
First you need to hard boil the eggs! Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat.
Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready! I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.
Once theyfve cooled, peel them and cut them lengthwise.
Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together.
Once it is mostly uniform, smoosh the mixture back into the empty egg whites, top with a sprinkle of paprika, and enjoy!
First you need to hard boil the eggs! Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat.
Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready! I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.
Once theyfve cooled, peel them and cut them lengthwise.
Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together.
Once it is mostly uniform, smoosh the mixture back into the empty egg whites, top with a sprinkle of paprika, and enjoy!
Number of Servings: 4
Related Recipes
-
Roasted Squash Soup
-
Honey-Whole Wheat Pretzels
-
Easy Whole-Wheat Flatbread
-
Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
-
Spinach with Golden Raisins and Pine Nuts
-
Grilled Vegetable Calzones
-
World's Best Spinach and Artichoke Dip
-
Red Velvet Pancakes
-
Miso Soup
-
Bruschetta-Stuffed Mushrooms