Lightened Up Deviled Eggs
Try this Lightened Up Deviled Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- salt and pepper to taste
- 12 eggs
- 1/4 tsp white pepper
- 1 1/2 tsp white vinegar
- paprika for garnish
- 1/2 c + 2 tbsp 0% plain greek yogurt (i used chobani)
- 1 1/2 tsp yellow or djion mustard
- 1 1/2 tsp finely chopped chives
- Carbohydrate 2.4806 g
- Cholesterol 214.55 mg
- Fat 6.2296975 g
- Fiber 0.102300002753735 g
- Protein 10.60243 g
- Saturated Fat 2.1392205 g
- Serving Size 1 1 Serving (94g)
- Sodium 99.5038333333333 mg
- Sugar 2.37829999724627 g
- Trans Fat 1.30472825 g
- Calories 111 calories
Place eggs in a single layer in a large saucepan. Add enough water to cover eggs by about 2 inches. Bring water to a rolling boil over medium-high. Remove from heat. Cover with lid and let sit for 12 minutes. (Do not let them sit longer than 12 minutes.)Remove eggs to a bowl of ice water. When eggs have cooled, remove shell and slice in half lengthwise.Remove egg yolks to a bowl and arrange egg white on a plate cut side up.Mix together yolks, yogurt, mustard, vinegar, chives, white pepper, salt and pepper until creamy.Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika. Store in the refrigerator until ready to serve.
