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Lightened Up Deviled Eggs

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Lightened Up Deviled Eggs Recipe l www.a-kitchen-addiction.com

Do you have your Easter menu all planned out yet? If you don’t, then you need to add these deviled eggs! Well, if you do, you should add them anyway!

They taste just as rich and creamy as traditional deviled eggs but are much healthier. Most deviled egg recipes call for anywhere between 1/3 – 2/3 cup mayo.

At 10 grams of fat per tablespoon, that is anywhere from 50-100 grams of fat that you are adding!

Lightened Up Deviled Eggs Recipe l www.a-kitchen-addiction.comI already use plain Greek yogurt in a lot of my baking as a substitute for oil and butter, but I’ve been wanting to do more substitutions in my cooking to make our food healthier without ruining the taste.

So, for these deviled eggs, I swapped out the mayo for plain Greek yogurt.

Lightened Up Deviled Eggs Recipe l www.a-kitchen-addiction.com

The result? A creamy deviled egg that tastes just as good (if not better) than a traditional deviled egg!

Plus, not only are you cutting out fat, but you are also adding protein and calcium!

Lightened Up Deviled Eggs Recipe l www.a-kitchen-addiction.com

Lightened Up Deviled Eggs

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients

  • 12 eggs
  • 1/2 Cup + 2 Tablespoons plain Greek yogurt
  • 1 1/2 teaspoons yellow or djion mustard
  • 1 1/2 teaspoons white vinegar
  • 1 1/2 teaspoons finely chopped chives
  • 1/4 teaspoon white pepper
  • salt and pepper, to taste
  • paprika, for garnish

Instructions

  1. Place eggs in a single layer in a large saucepan. Add enough water to cover eggs by about 2 inches. Bring water to a rolling boil over medium-high. Remove from heat. Cover with lid and let sit for 12 minutes. (Do not let them sit longer than 12 minutes.)
  2. Remove eggs to a bowl of ice water. When eggs have cooled, remove shell and slice in half lengthwise.
  3. Remove egg yolks to a bowl and arrange egg white on a plate cut side up.
  4. Mix together yolks, yogurt, mustard, vinegar, chives, white pepper, salt and pepper until creamy.
  5. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika. Store in the refrigerator until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 101mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 7g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

© A Kitchen Addiction
Category: side dish

 

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Comments

  5. These look awesome! Perfect, since we’re just now starting to plan our Easter menu. Thanks for sharing. 🙂

    Have a great weekend!

    Amy, @Chobani

    Reply

  7. This is a great idea! I love deviled eggs, but have never thought to use greek yogurt. I usually just buy the reduced fat mayo, but I think greek yogurt sounds better and is more healthy! Adding this recipe to my Easter menu for sure. 🙂

    Reply

  14. Jessica…I was just thinking about coloring Easter eggs and what to do with my leftovers! This is just a perfect recipe….I love the idea of lightening them up….simply because I can’t resist eating more than one! BEAUTIFUL photos! : )

    Reply

  23. Yum! I tried these this weekend for Easter, and I am impressed! Very tasty. I had the boys try them and it was a pass, too! Little did they know that I traded out the mayo for Greek yogurt.

    Reply

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