Swapping out the mayo for Greek yogurt is a great way to boost the protein and nutrients while maintaining the classic taste. Whip up these “lighter” deviled eggs for a healthier option at your Easter brunch this weekend.
6 large eggs, hard boiled, cooled and peeled
3–4 tbsp plain nonfat Greek yogurt
2 tsp yellow mustard
Salt and pepper to taste
Finely chopped scallions, fresh dill, or fresh parsley, for garnish
1. Cut eggs in half lengthwise from tips to bottoms, Gently squeeze to release yolks into a small bowl. Arrange egg whites on a serving platter.
2. Using a fork, mash egg yolks with yogurt and mustard until smooth. Add more yogurt as needed to get a smooth, creamy consistency. Stir in salt and black pepper to taste.
3. Transfer yolk mixture to a small pastry bag or a plastic zip-top bag and cut the corner off. Pipe mixture into the holes of eggs.
4. Sprinkle with paprika and fresh herbs. Refrigerate until ready to serve.
𝑅𝑒𝑐𝑖𝑝𝑒 𝑓𝑟𝑜𝑚 𝐿𝑖𝑣𝑒𝑙𝑦 𝑇𝑎𝑏𝑙𝑒