These deviled eggs aren’t so devilish for your macros. We swapped mayonnaise for plain Greek yogurt to lower the fat and increase the protein, so you can enjoy these finger-licking appetizers on your own, or share with a group!
Servings: 24 egg halves
Serving Size: 2 egg halves
Prep Time: 15 minutes
Total Time: 30 minutes
Nutrition Facts: 81 calories / 1g carbs / 8g protein / 5g fat
12 eggs (600g)
¾ cup (170g) Chobani non-fat plain yogurt
1 tablespoons (16g) Dijon mustard
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
Put eggs into a large pot with a pinch of salt and fill the pot with water until the eggs are covered.
Put the pot on the stove on high heat and bring to a boil.
Once the water is boiling, turn off the heat and put a lid on the pot. Leave eggs for 11 minutes. In the meantime, prepare a large bowl of ice cold water.
When the eggs are done, remove the pot from the stove and drain the hot water. Use the spoon to transfer eggs to a bowl of ice water and let them sit for 1-2 minutes.
Peel the hard-boiled eggs and slice in half lengthwise. Gently pull out the yolks using your fingers (they should slide out easily!). Put cooked yolks into a medium mixing bowl.
In the mixing bowl, add the yogurt, paprika, salt, black pepper, and cayenne pepper. Mix thoroughly until all the ingredients are fully incorporated.
Arrange the remaining egg whites round-side facing down on a tray.
Spoon the yolk mixture back into the egg whites.
Optional: Garnish with dashes of paprika and chives.