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Mid-day mealLow carb, high fatVegetarianBalancedKetogenicMediterraneanEggs€

Deviled Eggs with Greek Yogurt, Dijon Mustard and Smoked Paprika

Name: Deviled Eggs with Greek Yogurt, Dijon Mustard and Smoked Paprika
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 4
Ingredients: 6 piece Eggs, Grade A, Large, egg whole; 2 tbsp Yogurt, Greek, plain, whole milk; 1 tbsp LIGHT MAYO, LIGHT; 1 tsp Mustard, prepared, yellow; 1 tsp Vinegar, cider; 0.25 tsp Salt, table, iodized; 0.25 tsp Spices, pepper, black; 0.5 tsp Spices, pepper, red or cayenne; 1 tbsp Chives, raw

Discover the recipe for the best deviled eggs, light yet incredibly creamy. This healthy version uses Greek yogurt for freshness and smoked paprika to add a burst of flavor.

Prep time18 min

Cook time10 min

Total time28 min

Servings4

Recipe

Eggs, Grade A, Large, egg whole6 pieceYogurt, Greek, plain, whole milk2 tbspLIGHT MAYO, LIGHT1 tbspMustard, prepared, yellow1 tspVinegar, cider1 tspSalt, table, iodized0.25 tspSpices, pepper, black0.25 tspSpices, pepper, red or cayenne0.5 tspChives, raw1 tbsp

Cooking potSharp knifeSmall bowlPiping bag with tip (or a sturdy freezer bag)

Per servingTotal

Calories:128.2 kcal512.7 kcal

Protein:10.4 g41.5 g

Carbohydrates:2.2 g8.6 g

Fiber:0.4 g1.6 g

Water:68.9 ml275.7 ml

Fat:8.5 g33.8 g

Micronutrients

Sugar:1 g3.9 g

Saturated fat:2.6 g10.2 g

Cholesterol:280 mg1119.9 mg

Sodium:244.5 mg977.9 mg

Potassium:144.8 mg579 mg

Calcium:56.2 mg224.8 mg

Iron:1.5 mg5.9 mg

Magnesium:13.6 mg54.2 mg

Zinc:1.1 mg4.2 mg

Phosphorus:164.6 mg658.3 mg

Vitamin C:2.7 mg10.6 mg

Vitamin A:141.5 µg565.9 µg

Vitamin D:1.5 µg6 µg

Vitamin B12:0.7 µg2.9 µg

Instructions

1Place the eggs in a pot with cold water and boil them for 9–10 minutes from the moment the water starts boiling. Then immediately transfer them to ice water for 5 minutes to make peeling easier.
2Carefully peel the cooled eggs and cut them in half lengthwise.
3Using a small spoon, carefully remove the yolks and transfer them to a bowl. Place the egg whites on a serving plate.
4Thoroughly mash the yolks with a fork until they form fine crumbs. Add the Greek yogurt, mayonnaise, mustard, vinegar, salt and pepper. Mix until the mixture is completely smooth and creamy.
5Transfer the filling to a piping bag and pipe it evenly into the hollows of the egg whites. If you don't have a piping bag, use a regular spoon.
6Sprinkle the top with smoked paprika and chopped herbs (chives or dill).
7Serve immediately, or store in the refrigerator for up to 24 hours (covered, so the filling doesn't dry out).

Nutritional benefits

Thanks to the high choline content in egg yolks and probiotics in yogurt, this dish supports brain function and a healthy gut microbiome.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.