Deviled eggs are the classic spring time appetizer or snack, especially on Easter. We've made a few easy modifications to make our version more friendly to your bariatric diet. We've lowered the fat, upped the protein, and they are still yummy enough to share with your friends and family!
| Servings: 6-8 | Prep Time: 25 minutes | Cook Time: 10 minutes |
Ingredients
- 8 large eggs
- 2 tbsp. plain greek yogurt
- 2 tbsp. light mayonnaise
- 2 tsp. dijon mustard
- 1 tbsp. dill pickle relish
- 1/4 tsp. dried dill
- 1 tsp. finely chopped chives
- 1-2 dashes hot sauce *Optional
- Salt and pepper, to taste
- Paprika and chives, to garnish
Directions
- To hard boil eggs: Place eggs in a single layer into a large pot. Add enough water to cover the eggs by 1-2 inches. Place over high heat and allow to come to a boil. Boil for 10 minutes. Remove eggs from the pot and place into an ice bath. Allow to cool completely.
- Peel the eggs and cut them in half. Remove the yolk and place into a separate bowl.
- To the yolks, add greek yogurt, mayo, mustard, pickle relish, dill, chives, and hot sauce. Mash until completely smooth.
- Spoon 1 tbsp, of the yolk mixture back into each of the egg whites. Garnish with chopped chives and a sprinkle of paprika.
