Healthy Deviled Eggs
Recipe type: Appetizers and Side Dishes
Serves: 12
  • 12 large eggs
  • ⅓ cup of plain Greek yogurt
  • 2 teaspoons Dijon mustard
  • ¼ to ½ teaspoon cayenne pepper (I used ½ because I like a bit more spice)
  • ¼ to ½ teaspoon paprika (I used ½ of Spanish paprika, not smoked paprika)
  1. Place the eggs in a single layer in a saucepan with enough cold water to cover them. Bring them to a boil over high heat. Immediately remove the eggs from the heat, cover them with the saucepan lid and let them stand for 15 minutes. Drain the water and then run cold water over them and let them set for two minutes.
  2. Peel the eggs. Cut them in half lengthwise. Remove the yolks and place the yolks in a bowl and place the egg white halves on a platter. Smash the yolks with a fork. Add the yogurt, mustard and dry spices and blend until mixed thoroughly and smooth. (If you have a hand mixer, put all the ingredients other than the egg white halves in a bowl and mix them with the hand mixer until smooth.) Spoon the mixture into the egg white halves. (If you have a pastry bag, you can use that to fill the egg white halves too.) Place the eggs on a plate. Garnish with a bit of paprika for color or some finely chopped chives if you’d like. Chill until ready to serve.

Healthy Deviled Eggs