Deviled Eggs – Lightened Up!
Deviled eggs are everyone’s favorite party appetizer but loaded with mayonnaise, can be a caloric bomb. Lighten up a classic treat by subbing mayo for protein-packed low-fat Greek yogurt, dropping a couple yolks (but keeping the majority!) and adding mustard, dried dill and smoked paprika for an unexpected burst of flavor. Eggs are loaded with protein, vitamins and minerals perfect for a healthy snack. This recipe is quick and very easy, using common household ingredients so next time you need the perfect appetizer, on-the-go snack or afterschool dish, whip up a batch of Deviled Eggs – Lightened Up!
¼ cup 0% or 2% Greek yogurt
1 Tbs. mayonnaise
2 tsp. Dijon mustard
¼ tsp. freshly ground black pepper
1/8 tsp. salt
1 tsp. dried dill
Smoked paprika garnish
Place eggs in a single layer in a large pot; add water to cover the eggs. Bring to a boil; cover, remove from heat, and let stand 12 minutes. Drain immediately and rinse with cold water until eggs are cool enough to touch. Tap each egg firmly on the counter to crack shell then peel and slice eggs in half lengthwise. Carefully remove yolks and discard 2. In a medium mixing bowl, mash 4 yolks with yogurt, mayonnaise, mustard, pepper and salt; stir well until creamy. Fold in dried dill then spoon yolk mixture into egg whites. Garnish with a sprinkle of smoked paprika and serve cold.
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