Deviled eggs might seem innocent enough, but at five grams of fat per half-egg, those little devils can start adding up. Our recipe replaces some of the egg yolks with nonfat Greek yogurt, keeping the filling rich and smooth, while reducing some of the fat and none of the protein. So start snacking — without all the guilt!
- 50 cal
- 3 g fat (1 g sat)
- 1 g carbs
- 73 mg sodium
- 0 g fiber
- 3 g protein
Prep time: 10 minutes
Cook time: 15 minutes (plus 1 hour chill time)
12 large eggs
1/3 cup plain, nonfat Greek yogurt (we used Chobani)
1/4 cup low-fat mayonnaise
2 teaspoons Dijon mustard
1 teaspoon vinegar
1/8 teaspoon salt
pinch of paprika
1 tablespoon sweet pickle relish
- Place the eggs in a single layer in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and cover the eggs in ice-cold water until cool enough to handle.
- Peel the eggs and halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 18 yolk halves in a food processor or blender (discard the rest). Add yogurt, mayonnaise, mustard, salt and paprika; process until smooth.
- Pipe or spoon about 1 tablespoon of yolk mixture into each egg white half. Cover and chill for at least 1 hour. Top with relish before serving.