Healthier Deviled Eggs

Notes:

These deviled eggs are perfect for gatherings, snacks, or meal prep. They deliver flavor and creaminess without the heaviness of traditional recipes.

Options: Use all Greek yogurt instead of mayo for an even lighter version. Add a dash of smoked paprika or hot sauce for extra flavor. For meal prep, store covered in the refrigerator up to 2 days.

Recipe Yield: 6

Ingredients

• 6 large eggs

• 2 tablespoons light mayonnaise

• 2 tablespoons plain nonfat Greek yogurt

• 1 teaspoon yellow mustard

• 1 teaspoon apple cider vinegar or lemon juice

• 1/8 teaspoon salt (or to taste)

• 1/8 teaspoon black pepper

• Paprika for garnish (optional)

• Chopped chives or parsley (optional)

Directions

• Cook the eggs:
  Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes. Transfer to an ice bath and cool completely.

• Peel and halve:
  Peel the eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a bowl.

• Make the filling:
  Mash the yolks with a fork. Add light mayonnaise, Greek yogurt, mustard, vinegar or lemon juice, salt, and pepper. Mix until smooth and creamy.

• Fill the eggs:
  Spoon or pipe the yolk mixture back into the egg white halves.

• Garnish and serve:
  Sprinkle lightly with paprika and herbs if desired. Chill until ready to serve.

Source: Image by Michael Sylvester