Lighter Deviled Eggs
Love deviled eggs? US TOO!
These are so easy to modify to fit your macros by simply adjusting the combination of Greek yogurt and mayo. Pickle juice is a secret flavor weapon that you won't regret adding!
- 33 grams Non-fat plain Greek yogurt
- 24 grams Mayonnaise
- 9 grams Yellow Mustard
- 9 grams Dill Pickle Juice
- Salt, pepper and garlic powder to taste
- Paprika
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In one medium pot, begin to boil water for eggs
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Once water has come to a boil, carefully add eggs to the boiling water
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Allow eggs to boil for 10 minutes
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After 10 minutes is complete, carefully pour out boiling water, and quickly run cool water over eggs
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Add a few handfuls of ice to the pot containing boiled eggs/ water and allow to chill for a few minutes
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When eggs are cool to the touch, peel away the shell
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Halve each egg, reserving the egg yolks in a bowl and setting whites aside on a serving dish
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To the egg yolks, add mayonnaise, Greek yogurt, mustard, pickle juice and stir to combine
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Add salt, pepper and garlic powder to taste
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Spoon or pipe the yolk mixture back into the egg whites
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Top with paprika and enjoy!
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