Deviled eggs. Classic. A great way to sneak some protein into the party, these pop-able snacks are so simple to make and the flavor possibilities are endless! Unfortunately, all that mayo traditionally used in deviled eggs is isn’t necessarily what we’d want on the menu. But healthy deviled eggs are the absolute easiest thing to make – all it takes is a simple substitution and you can easily take this tasty treat to the next (healthier) level.
Hard boiling eggs has always terrified me. I can’t deal with a gray yolk (I shudder at the thought) and if you under-cook them they just don’t work in a deviled egg recipe. For the sake of deviled eggs I will conquer my fears, but at the store I saw these pre-cooked eggs from Eggland’s Best and thought, “why the heck not?!” Could this recipe get any easier?!
I decided to try it with both to see if there was any difference. Nope. Both are equally delicious and positively packed with protein (6 times more than mayo!). The tangy greek yogurt adds extra flavor and reduces fat by up to 82 grams compared to using mayonnaise. We’re down with that. Not to mention the benefits of using Eggland’s Best– we’re talking 10x more Vitamin E, 25% less saturated fat, more than double the omega-3s, 4x more Vitamin D, 3x more Vitamin B12, and 38% more lutein compared to regular eggs. Only Eggland’s Best offers nutrition like this. Tasty, tasty nutrition…
Greek Yogurt Deviled Eggs
- 6 Eggland’s Best Eggs, hard boiled OR 6 Eggland’s Best Hard-Cooked Peeled Eggs
- 1/4 cup Nonfat Greek Yogurt
- 2 tsp spicy brown mustard
- 1/4 tsp paprika
- 1/4 tsp parsley
- Salt and pepper to taste
- Chives to sprinkle on top
- Slice the eggs in half lengthwise and scoop the yolks out into a medium mixing bowl.
- Use a fork to break up the egg yolks into a crumble.
- Add greek yogurt, mustard, lemon juice, paprika, salt and pepper to yolks.
- Stir thoroughly until yolk mixture becomes consistent.
- Spoon the mixture into the egg whites, or use a plastic bag and cut off one corner to pipe it in.