Healthy Deviled Eggs from FANNETASTIC FOOD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 hard boiled eggs, peeled and cut lengthwise1/4 C nonfat plain Greek yogurt2 tsp dijon mustard1/4 tsp pepper1/8 tsp saltpaprika to garnish
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!
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 8.0 g
- Cholesterol: 277.8 mg
- Sodium: 240.5 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.1 g
- Protein: 10.4 g
Member Reviews
-
WOOFGANG
I loved this. It was healthy and good. I like to spice mine up so this time, I made exactly as called out, but sometimes I add a couple drops of tabasco (or hot sauce of choice) - sometimes I'm wanting vinegary so I'll use dill pickle juice, can always spruce it up, but this is an excellent base. - 7/23/10
-
DANJODEA
I love deviled eggs, will try this recipe soon. I'll come back and rate it; based on the ingredient list I'm sure they'll get a five!
Incidentally, cooling the eggs quickly after cooking prevents the green coating the yolks get. That is iron sulfide, and quick cooling stops the reaction - 11/6/10
-
JENNLEX
I think I would miss the pickle relish more than the mayo :( - 6/9/10
Reply from FANNETASTICFOOD (6/9/10)
So make it with yogurt and pickle relish! I've never heard of relish with deviled eggs - interesting idea!
-
SMOOCHIEFACE
Very good. Did still miss the mayo a bit, but maybe I'll add 1 TBSP of a light mayo next time. I do love relish in mine as well, but I use dill relish. I garnish with dill also, rather than paprika. My granny always used finely chopped green olives instead of relish - that's good too! - 7/13/10
-
STORMY724
I've been using plain Greek yogurt instead of mayo for chicken salad and tuna salad for quite some time. I don't tell my husband because he loves mayo. He has never mentioned that anything tastes different to him. I haven't made deviled eggs for a while. I think I'll be cooking some up tomorrow. - 11/3/10
-
SUPER-MOM_
Easy to make. I agree with PP. Put all ingredients in a quart sized ziploc, then squish around, cut corner of bag to refill (e.g. you've made your own pastry bag). Also agree with PP - added 1 tsp dill pickle juice (just the juice out of the jar) and added 1 shallot chopped extra fine. - 12/3/10