Vinegary hot sauce, such as Frank's Red Hot, gives this healthy deviled egg recipe great Buffalo-style flavor. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • 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, celery, shallot, hot sauce, mustard, vinegar, salt and pepper and process until smooth.

  • Spoon about 1 tablespoon of the filling into each egg white half. Top each with a blue cheese crumble.

Tips

Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Nutrition Facts

48 calories; 3.3 g total fat; 94 mg cholesterol; 98 mg sodium. 0.9 g carbohydrates; 3.5 g protein; Full Nutrition