Low Fat Lox Stuffed Eggs
Elevate your appetizer game with these irresistible Low Fat Lox Stuffed Eggs, a healthier twist on the classic deviled eggs. Each bite is a perfect balance of creamy Greek yogurt, tangy Dijon mustard, and the savory richness of smoked salmon, enhanced by the bright flavors of fresh dill, capers, and a touch of lemon juice. This protein-packed recipe is quick to prepare, requiring just 25 minutes from start to finish, and is an elegant option for brunches, parties, or an indulgent snack. Garnished with fresh dill sprigs, these stuffed eggs are as visually stunning as they are delicious. Best of all, they’re low in fat without compromising on flavor, making them the ideal guilt-free treat.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons low-fat plain Greek yogurt
- 1 teaspoon dijon mustard
- 3 tablespoons smoked salmon (lox), finely chopped
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon capers, finely chopped
- 1 teaspoon lemon juice
- 0.125 teaspoons salt
- 0.125 teaspoons black pepper
- 6 pieces fresh dill sprigs (for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once it boils, turn off the heat, cover the pan, and let the eggs sit for 9-10 minutes.
While the eggs are cooking, prepare a large bowl of ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them to the ice water to cool for 5 minutes.
Peel the eggs carefully and slice them in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Set the egg white halves aside on a serving platter.
Using a fork, mash the egg yolks until smooth. Add the low-fat plain Greek yogurt, Dijon mustard, smoked salmon, chopped fresh dill, capers, lemon juice, salt, and black pepper to the bowl. Mix until fully combined and creamy.
Spoon the yolk mixture into a piping bag or a zip-top plastic bag (snip off one corner for piping). Pipe the mixture evenly into the egg white halves.
Garnish each egg with a small sprig of fresh dill for a beautiful presentation.
Refrigerate the stuffed eggs for at least 15 minutes before serving to let the flavors meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 13.3 mcg | 66% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 592 mg | 13% | |
*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.
