Easy Deviled Eggs
This basic deviled egg recipe will please purists--no relish here! Our secret to healthy, creamy deviled eggs with fewer calories: swap half the full-fat mayo for nonfat Greek yogurt. Garnish with paprika, plain or smoked, for a pretty presentation. Source: EatingWell Magazine, May/June 2015
Ingredients
Directions
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Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
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Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, mustard, vinegar, salt and pepper and process until smooth.
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Spoon about 1 tablespoon of the filling into each egg white half.
Tips
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
Nutrition Facts
1/2 medium-fat meat
