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Deviled Eggs

Heart Healthy Deviled Eggs Recipe

                   
Deviled Eggs
Healthy Greek yogurt replaces high-fat mayonnaise in this easy deviled eggs recipe. Perfect for brunch, a light lunch or an easy appetizer, this low-calorie egg dish can be made ahead for a touch of down home deliciousness any time of day.
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Ingredients
Recipe yields 8 servings
8 large eggs
1/4 tsp salt
1/3 cup nonfat plain Greek yogurt (gluten free if needed)
1 Tbsp Dijon mustard (gluten free if needed)
1 tsp lemon juice
1 Tbsp minced shallots
1/4 tsp hot sauce
Black pepper to taste
1 scallion, chopped
Paprika, for garnish
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Helpful how to videos
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Directions
Step 1

In a medium saucepan, cover eggs with cold water. Add 1/8 teaspoon of the salt. Bring to a boil. Remove pan from heat; cover and let stand for 10 minutes. Drain. Run eggs under cold water to cool them. Remove from saucepan with a slotted spoon.

Step 2

In a medium bowl, mix yogurt, mustard, lemon juice, shallot and hot sauce.

Step 3

Peel the eggs and halve them lengthwise. Remove the yolks, setting the whites aside, and transfer the yolks to the bowl with the yogurt mixture. Season with pepper and the remaining 1/8 teaspoon salt. Mash yolks with a fork until smooth.

Step 4

Place yolk mixture in a resealable plastic bag and seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe yolk mixture into the whites. Sprinkle with chopped scallion and paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.

Time: 50 minutes
Servings: 8
Calories: 78
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 egg halves
Per serving:
calories:78
total fat:5g
sat fat:2g
cholesterol:186mg
sodium:161mg
total carb:1g
fibers:0g
proteins:7g

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Heart Healthy Deviled Eggs Recipe
Ingredients
Recipe yields 8 servings
8 large eggs
1/4 tsp salt
1/3 cup nonfat plain Greek yogurt (gluten free if needed)
1 Tbsp Dijon mustard (gluten free if needed)
1 tsp lemon juice
1 Tbsp minced shallots
1/4 tsp hot sauce
Black pepper to taste
1 scallion, chopped
Paprika, for garnish
Directions
Step 1

In a medium saucepan, cover eggs with cold water. Add 1/8 teaspoon of the salt. Bring to a boil. Remove pan from heat; cover and let stand for 10 minutes. Drain. Run eggs under cold water to cool them. Remove from saucepan with a slotted spoon.

Step 2

In a medium bowl, mix yogurt, mustard, lemon juice, shallot and hot sauce.

Step 3

Peel the eggs and halve them lengthwise. Remove the yolks, setting the whites aside, and transfer the yolks to the bowl with the yogurt mixture. Season with pepper and the remaining 1/8 teaspoon salt. Mash yolks with a fork until smooth.

Step 4

Place yolk mixture in a resealable plastic bag and seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe yolk mixture into the whites. Sprinkle with chopped scallion and paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.

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