DEVIELD EGGS
Prep Time: 35 minutes
Servings: 6
Calories: 100 per serving
Description
Creamy with savory spices and onion, you will never guess these Deviled Eggs are lower in fat and have less than 100 calories pr egg!
Ingredients
- 6 large hard-boiled eggs, cooled and peeled
- ¼ cup plain Nonfat Greek yogurt
- 2 tablespoons olive oil mayonnaise (or other light mayonnaise)
- ⅛ teaspoon sea salt
- 2 teaspoons dijon mustard
- ¼ teaspoon onion powder
- Smoked paprika
Instructions
1. Cut the hard-boiled eggs in half length-wise. Scoop or pop the yolk out of the center of the eggs and place all the eggs in a small mixing bowl.
2. Mash the yolk with a fork until the yolk is the texture of small pebbles. Add the Greek yogurt, mayonnaise, sea salt, mustard, and onion powder to the yolk. Mix in until the mixture is smooth and combined.
3. Scoop or pipe the yolk mixture back into the center of the egg whites. Sprinkle the deviled eggs with paprika to serve. Serve the eggs immediately or chill them in an airtight container up to 2 days before serving.
Recipe Notes
How to hard boil eggs in the Instant Pot: add the eggs and 1 cup of water to the bowl of the Instant Pot (you don’t need the trivet, but you can use it if you’d like). Lock the lid on and pressure cook on high for 3 minutes. Natural release the pressure and then cool the eggs in an ice-water bath until cool to the touch.
How to hard boil eggs on the stove: add the eggs to a saucepan and cover with cool water. Cover the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium or medium-low and simmer for 6-7 more minutes. Then drain the water and cool the eggs in an ice-water bath until cool to the touch.
Leftover eggs last covered in an airtight container in the fridge for 2-3 days. They do not freeze well.
Nutrition Info
Calories: 452kcal | Carbohydrates: 0g | Protein: 6g | Fat: 8g |
Nutritional information is a rough GUIDE only.