Greek Yogurt Deviled Eggs - Low Fat
The Greek Yogurt Deviled Eggs take a classic appetizer and give it a healthy Mediterranean twist. With hard-boiled eggs filled with a creamy mixture of Greek yogurt, Dijon mustard, and fresh dill, these bites are both flavorful and nutritious. The addition of smoked paprika not only adds a touch of heat but also a beautiful finish to the dish.
Ingrédients
- 6 large eggs
- 1/4 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon smoked paprika
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover the pan, remove from heat, and let sit for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water to cool. Peel the eggs once they are completely cool.
- Slice the eggs in half lengthwise and remove the yolks, placing them in a medium bowl. Mash the yolks with a fork until smooth.
- Add Greek yogurt, Dijon mustard, apple cider vinegar, onion powder, garlic powder, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with fresh dill and smoked paprika.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition (per 100g)
Serving: 100g | Calories: 60kcal | Carbohydrates: 1g | Protéines: 6g | Fat: 3g
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