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Lightened Up Deviled Eggs RecipeLightened Up Deviled Eggs

Source: MyFoodDiary.com

Lightened Up Deviled Eggs Recipe

Deviled eggs are a staple for spring parties and picnics, but they are often high in unhealthy fat, cholesterol, and sodium. This version uses fewer egg yolks and adds non-fat yogurt to reduce the saturated fat and cholesterol. Herbs and spices add flavor to the filling without excess salt.

Nutrition Facts
Serving Size 1 deviled egg
Amount Per Serving
27
Calories
% Daily Value*
2%
Total Fat 1.2g
2%Saturated Fat 0.4g
Trans Fat 0g
18%
Cholesterol 53mg
3%
Sodium 66mg
0%
Total Carbohydrate 0.4g
0%
Dietary Fiber 0g
Sugars 0.2g
Protein 3.1g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 8 servings

Preparation time: 15 minutes

Ingredients

  • 4 large, hard-boiled eggs
  • ¼ cup non-fat, plain Greek yogurt
  • ½ tsp chopped fresh chives + plus extra for garnish
  • ½ tsp chopped fresh dill
  • 1/8 tsp hot or sweet smoked paprika
  • 1/8 tsp fine ground sea salt
  • Pinch of ground black pepper

Directions

  1. Carefully cut the hard-boiled eggs in half. Gently remove the yolks. Place two of yolks in a small bowl and discard the other two. Place the egg whites, cut-side up on a serving plate.
  2. Add the yogurt, chives, dill, paprika, salt, and pepper to the two egg yolks. Use a fork to smash the yolks and stir all ingredients. Stir for about 30 seconds, until smooth and all ingredients are blended.
  3. Transfer the filling to a pastry bag with a star tip, or to a zip lock bag with the bottom corner cut off. Pipe an equal amount of filling into each egg where the yolk was held. Sprinkle with any remaining chives and serve.
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