By now you know how much we love our eggs. We rave about how delicious and satisfying they are– and how they’re a registered dietitian’s dream-come-true because they’re so nutrient packed. And if you’ve ever tried any of our egg recipes (and there are so many to try!), you are well aware that we are always whipping up new egg recipes (have you tried our Skinny Egg Salad Sandwiches or our Egg Cups with Creamy Avocado and Sun-dried Tomato or our Bell Pepper and Egg Salad Stuffed Celery to just name a few!) Have one of these puppies for a tasty, satisfying snack. With 7 grams of protein and just 88 calories a piece, they’re satisfying so they’ll stave off hunger and help you shed pounds!
Skinny Deviled Eggs
Ingredients
- 6 hard boiled eggs, peeled and cut lengthwise
- 1/4 cup nonfat plain yogurt
- 2 teaspoons dijon mustard or regular mustard
- 1/4 tsp pepper
- 1/8 tsp salt
- Sprinkle of Paprika
- 1 tablespoon sugar
Directions
- Place the eggs in a pot with water to cover them and bring to a boil over medium-high heat. Once they are boiling, reduce heat to medium and cover. Allow them to cook for an additional 10-12 minutes.
- Remove eggs from the stove. Dump them in a colander and rinse them with some cold water and let them rest to cool.
- Once cooled, peel eggs and cut them lengthwise.
- Remove the yolks and put them in a bowl. Set aside the whites on a plate.
- Add the yogurt, mustard, pepper, salt, paprika and sugar in the bowl with the yolks and mash together until smooth.
- Using a spoon fill the egg whites with the yolk mixture. Garnish with paprika
- Enjoy!
Makes 6 servings:
Nutrition Facts: Per Serving : 88 calories, 5g fat, 2g carb, 7g protein
What a way to get back on the lean and mean track! Hello Slim! 🙂
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- 6 hard boiled eggs, peeled and cut lengthwise (We use Eggland's Best*)
- ¼ cup nonfat plain yogurt
- 2 teaspoons dijon mustard or regular mustard
- ¼ tsp pepper
- ⅛ tsp salt
- Sprinkle of Paprika
- 1 tablespoon sugar
- Place the eggs in a pot with water to cover them and bring to a boil over medium-high heat. Once they are boiling, reduce heat to medium and cover. Allow them to cook for an additional 10-12 minutes.
- Remove eggs from the stove. Dump them in a colander and rinse them with some cold water and let them rest to cool.
- Once cooled, peel eggs and cut them lengthwise.
- Remove the yolks and put them in a bowl. Set aside the whites on a plate.
- Add the yogurt, mustard, pepper, salt, paprika and sugar in the bowl with the yolks and mash together until smooth.
- Using a spoon fill the egg whites with the yolk mixture. Garnish with paprika
- Enjoy!