So today we’re taking the traditional deviled eggs recipe and making it into a healthy recipe I like to call Angelic Eggs! I even tried this recipe out on some die-hard deviled eggs fans and they agreed that this healthy version tastes the same if not better! This version substitutes Greek yogurt for mayonnaise, lowering the fat and calorie content.
Time Required: 20 minutes
Number of Servings: 4
Nutrition Facts for one serving:
- 6 Eggs
- 1/4 cup nonfat plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- paprika to garnish
1. Hardboil the Eggs. Place eggs in a pot, put enough cold water in the pot so that the eggs are fully covered, and set your stove to high heat. Cover the eggs, bring them to a boil, and then turn off the heat and let them hang out (still covered) for another 12 minutes.
2. Rinse and Prepare Eggs. After hardboiling the eggs, let them cool down (maybe putting them in ice). Then, peel off the shells and cut the eggs in half lengthwise.
3. Separate the yolks. Arrange the egg whites on a plate (maybe in a halo-like circle like I did!) and then place the yolks in a bowl. Add the remaining ingredients with the exception of the paprika to the egg yolks, and mash them together.
4. Place the mixture back in the egg whites. I used the tip of the knife to spoon the egg yolks back into the egg whites, and then I sprinkled paprika over everything and placed a handful of tomatoes from the garden into the middle of everything.
And there you have it! A healthy version of deviled eggs with plenty of protein and nutrients. Check out more recipes here.