High Protein Classic Deviled Eggs
Elevate your appetizer game with these High Protein Classic Deviled Eggs, a nutritious twist on a beloved party staple. Packed with 10 eggs (including extra egg whites for a protein boost) and creamy Greek yogurt, this recipe swaps mayo for a lighter option without compromising flavor. Flavored with tangy Dijon mustard, white vinegar, and a sprinkle of smoky paprika, these deviled eggs are vibrant, satisfying, and guilt-free. The finely chopped green onions and parsley garnish add a pop of freshness and color, making them as beautiful as they are delicious. Quick to prepare in just 25 minutes, this high-protein recipe is perfect for post-workout snacks, family gatherings, or healthy hors d'oeuvres that will impress every guest.
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Recipe Information
Ingredients
- 8 large eggs
- 2 extra large egg whites
- 0.5 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, finely chopped
- 1 tablespoon parsley, for garnish
Instructions
Place the 8 large eggs in a single layer in a saucepan and cover with water by about 1 inch.
Bring the water to a boil over high heat, then reduce the heat to low and let the eggs simmer for 10 minutes.
While the eggs cook, lightly whisk the 2 extra large egg whites in a small non-stick skillet over medium heat until they are fully cooked, about 3-4 minutes. Set aside to cool.
Once the eggs are cooked, transfer them immediately to a bowl of ice water. Let them cool for at least 10 minutes.
Gently tap each egg on a hard surface to crack the shell and peel under cold running water to help remove the shell more easily.
Slice the eggs in half lengthwise and remove the yolks. Transfer the yolks to a mixing bowl.
Finely chop the cooked extra egg whites and add them to the bowl with the yolks.
Add Greek yogurt, Dijon mustard, white vinegar, paprika, salt, and black pepper to the yolk mixture.
Mash the yolk mixture with a fork until smooth and creamy.
Stir in the finely chopped green onions.
Using a small spoon or a piping bag, fill each egg white half with the egg yolk mixture.
Garnish each deviled egg with a sprinkle of parsley.
Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 398 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 957 mg | 20% | |
*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.
