Eat Well Deviled Eggs
Brighten up your appetizer game with these "Eat Well Deviled Eggs," a healthier twist on the classic crowd-pleaser. Featuring creamy Greek yogurt in place of traditional mayonnaise, this recipe delivers all the velvety richness you crave with a lighter, protein-packed upgrade. A touch of Dijon mustard and apple cider vinegar adds a tangy kick, while fresh chives and parsley bring herby freshness to every bite. These deviled eggs are quick and easy to prepare, taking just 25 minutes from start to finish, and make the perfect addition to any party platter, picnic, or brunch spread. Garnish with a dusting of paprika for a pop of color and flavor, then serve chilled for a refreshing, guilt-free treat. Enjoy this nutritious, flavorful appetizer with only 12 wholesome servings—ideal for anyone looking to eat well without sacrificing taste!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons Greek yogurt (plain, non-fat)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon fresh parsley (chopped)
- 0.5 teaspoon paprika (optional, for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
Once the water reaches a rolling boil, cover the saucepan with a lid, lower the heat to medium, and let the eggs cook for 10 minutes.
After cooking, transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling easier.
Gently peel the eggs and slice each one in half lengthwise. Carefully scoop out the yolks and place them into a medium-sized bowl. Arrange the hollow egg whites on a platter.
Mash the yolks with a fork until they are crumbly. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until the mixture is creamy and smooth.
Fold in the chopped chives and parsley to the yolk mixture for added freshness and flavor.
Transfer the yolk mixture into a piping bag or a resealable plastic bag with one corner snipped off. Pipe the mixture evenly into the hollowed-out egg whites.
Sprinkle a pinch of paprika on top of each deviled egg for garnish, if desired.
Serve immediately or cover and refrigerate until ready to enjoy. These deviled eggs are best served cold.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 372% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
