Check out this lightened-up, protein packed version of the American classic. Instead of mayo, this recipe calls for Greek yogurt. Full flavor and tang, yet half of the calories! Perfect for a mid week snack or an appetizer at your next barbecue!Calories: 171 (2.6 g carb, 10.7 g fat, 15.2 g protein)
Cook Time14 minutesmins
10 minutesmins
Total Time24 minutesmins
Course: Appetizer
Cuisine: American
Keyword: appetizer, high-protein snack, low-cal snacks, party recipes, shared plates
Servings: 3people
Calories: 171kcal
Equipment
food processor
large pot
plastic sandwich bag
Cutting board
paring knife / chef's knife
medium sized bowl
Ingredients
6 large eggs
3tbsplow-fat Greek yogurt
1/4 tspwhite vinegar
1/8tspsalt
1/4 tsppepper
2tspdijon mustard
Instructions
Hard Boil Eggs
Bring your water to a boil and add a teaspoon of baking soda.
Add your eggs to the water and allow them to boil for 14 minutes.
Once the eggs are finished boiling, move them to a bowl of ice water and let them sit for 1-2 minutes.
Remove Shell and Halve Eggs
First, lay down a paper towel (makes shell clean up easy) over a hard surface.
Crack the egg on the paper towel and roll the egg gently against the hard surface until the entire egg shell is cracked. Peel off the shell membrane gently (leaving your egg white perfectly intact).
Using a paring knife, slice your egg in half long ways.
To easily separate the yolk from the white, (see the video above) pull the side of the white away from the yolk just enough to insert a spoon. Using the spoon, carefully remove the yolk from the egg white; it should separate in one easy swipe
Make the filling
After you’ve separated the yolks from the eggs, combine them in the processor with the Greek yogurt, Dijon mustard, salt, pepper, and white vinegar and mix until smooth. This will help you to create that perfectly smooth filling for your deviled eggs.
Spoon the filling into a plastic sandwich bag and snip one of the corners to create a makeshift piping bag
Dispense the filling back into the eggs
Dispense the filling back into your eggs and sprinkle with paprika.
Deviled eggs keep for 3 days in a Tupperware container.