Better-For-You Deviled Eggs
Prep: 20 minutes plus standing
Cook: 10 minutes • Serves: 12
1/3 cup plain nonfat Greek yogurt
2 tablespoons avocado oil mayonnaise
2 tablespoons chopped fresh dill plus additional for garnish (optional)
2 teaspoons stone ground Dijon mustard
1 teaspoon paprika plus additional for garnish (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Place eggs in saucepot large enough to hold them in single layer. Add enough water to cover. Heat water to a boil over medium-high heat. Immediately remove saucepot from heat; cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.
2. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in yogurt, mayonnaise, dill, mustard, paprika, salt and pepper. Spoon yolk mixture into egg white halves; sprinkle with paprika and dill, if desired.
Approximate nutritional values per serving (2 deviled eggs):
98 Calories, 7g Fat (2g Saturated), 189mg Cholesterol,
138mg Sodium, 1g Carbohydrates, 0g Fiber, 7g Protein