realistic recipes for a nutritious kitchen

Deviled Eggs (Video)

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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.

Deviled Eggs

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients:

  • 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

Directions:

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.

Nutritional Analysis

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

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4 Responses to “Deviled Eggs (Video)”

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    1
    Annie — April 7, 2009 @ 3:54 am

    Thanks Dani! I imagine you could use the recipe for egg salad too and just chop the whites, add some celery…. I love egg salad sandwiches, but stopped eating them because of all the mayo. I think I’ll cut it with the yogurt and see how that goes! Thanks!

  2. #
    2
    Bunny — April 16, 2009 @ 8:29 pm

    Dani, you look great! Beautiful mommy glow about you, and it’s nice to see you in a video again. That must mean you’re not as nauseated anymore by being in the kitchen, which is awesome news! I love deviled eggs too and I like your greek yogurt substitution; probably saves a TON of calories. If I make my own yogurt at home, can i use that? Is there a difference between regular yogurt and greek yogurt?

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    Dani — April 17, 2009 @ 7:18 am

    Annie – I love egg salad and you could definitely adapt this recipe!

    Bunny – Thanks. I feel SO much better… just like my old self;). The big difference b/t greek and regular yogurt is that Greek yogurt is strained so it is extra thick and creamy. This is why it makes such a great substitute for rich creamy ingredients like mayo and sour cream. Regular yogurt may be a bit too thin, but hey… it’s worth a try!

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    LyndsayJenness — April 24, 2009 @ 6:36 am

    I just found your site the day before Easter, looking for a healthier Deviled Egg (because I knew if I made them with all that mayo, I wouldn’t be able to enjoy them!). I was so glad to find this recipe, it was perfect! My whole family loved them, except my father-in-law, who said he could taste the yogurt. This will be my standard deviled egg recipe from now on, thank you!

    I also used your directions on how to boil an egg, and they came out great!

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