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
Perfect hard boiled egg instructions: 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.
- 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.