Deviled Eggs make a delicious snack and it’s a great way to use up some hard boiled eggs.
I like to make a bunch of these ahead of time and leave them in the fridge for a “quick grab” through out the week. I’m telling you guys, doing a little “pre-preppin” is half the battle when it comes to sticking with a healthy diet during the week. It’s just a great way to set yourself up for success!
Although I do sub two thirds of the mayo out for plain Greek yogurt, I can’t resist but to keep just one tablespoon of the real-deal mayo (I really like mayo!) BUT if you prefer, you can skip the mayo and use all Greek yogurt instead. It will definitely work.
I also mention a few prenatal nutrition tips in this video, so if you’re preggers, you might pick up a couple good tips from this QuickBite.
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
- 6 hard-boiled eggs
- 2 tbsp of fat free Greek yogurt
- 1 tbsp of mayo
- 1 ½ tsp of Dijon mustard
- 2 tsp of fresh chopped dill
- Salt and pepper to taste
- A few pinches of cayenne pepper or paprika
Cut hard-boiled eggs in half-length wise. Separate egg yolks from the egg whites and place in a small bowl.
Add yogurt, mayo, and Dijon mustard to the yolks and combine well. Stir in dill and season with salt and pepper to taste.
Fill each egg white half with a heaping tablespoon of yolk mixture. Sprinkle with cayenne pepper or paprika and enjoy!!
Makes 6 servings.
Nutrients per two egg halves; Calories: 92 Total Fat: 6.5g; Saturated Fat: 1.8g; Cholesterol: 212mg; Sodium: 192mg; Carbohydrate: .6g; Dietary Fiber: 0g; Sugars: 0.6g; Protein: 6.7g