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Classic Deviled Eggs
EatingWell Test Kitchen
“We love the taste of dill relish in the filling of this deviled egg recipe, but if you like a sweeter deviled egg‚ opt for sweet relish instead. Our secret to healthy, creamy deviled eggs with fewer calories is to swap out half the full-fat mayo for nonfat Greek yogurt.”
12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
1 tablespoon minced shallot
1 tablespoon dill relish or sweet pickle relish
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
⅛ teaspoon paprika
1Place 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.
2Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, relish, mustard, vinegar, salt and pepper and process until smooth.
3Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with paprika.
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.