Clean-Eating Deviled Eggs
Try this Clean-Eating Deviled Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/8 teaspoon black pepper
- 1/4 teaspoon chili powder
- dash of cayenne pepper
- kosher or sea salt to taste
- paprika for garnish
- 4 large eggs hard boiled and shells removed
- 2 tablespoons greek yogurt plain, low-fat
- 1 teaspoon white or cider vinegar optional freshly squeezed lemon juice
- 1 teaspoon honey (optional)
- 1/2 teaspoon yellow or dijon mustard (i used french's yellow mu
- Carbohydrate 0.506049999751467 g
- Cholesterol 0.0765624999352778 mg
- Fat 0.062990624994175 g
- Fiber 0.124400002479553 g
- Protein 0.264671562314571 g
- Saturated Fat 0.0145278749962461 g
- Serving Size 1 1 recipe (9g)
- Sodium 6.3521562475082 mg
- Sugar 0.381649997271914 g
- Trans Fat 0.00947156249967639 g
- Calories 4 calories
Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Evenly divide mixture inside the egg whites. Sprinkle with paprika and refrigerate until ready to eat.Optional add ins: 1 tablespoon diced green onions; 1 tablespoon diced sun-dried tomatoes (packed in olive oil & drained); 1 tablespoon diced pimientos (drained); 2 teaspoons Pesto (click here for Basil & Spinach Pesto recipe)
