Protein Deviled Eggs
Deviled eggs made with greek yogurt instead of mayonnaise, so the filling holds the same tang and creaminess without tipping the fat and calories as high. Good party snack that doesn't derail the day.
Per serving (1 piece)
Ingredients
- 6 largeeggs
- 2 ozplain greek yogurt
- 1 tspdijon mustard
- 1/4 tsppaprika
- 1 tspchives, chopped
- 1/4 tspsalt
Steps
- 1
Place the eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 to 12 minutes.
- 2
Cool the eggs in ice water for 5 minutes, then peel and slice in half lengthwise.
- 3
Scoop the yolks into a bowl and set the whites aside on a serving plate.
- 4
Mash the yolks with the greek yogurt, mustard and salt until smooth.
- 5
Spoon or pipe the yolk mixture back into the egg whites.
- 6
Sprinkle with paprika and chives before serving.
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