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 โlighterโ deviled eggs for a healthier option at your Easter brunch this weekend.
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6 large eggs, hard boiled, cooled and peeled
3โ4 tbsp plain nonfat Greek yogurt
2 tsp yellow mustard
Salt and pepper to taste
Paprika
Finely chopped scallions, fresh dill, or fresh parsley, for garnish
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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.
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