Easter Deviled Eggs

By J Kate

A lighter version of a devilish delight.

Easter Deviled Eggs
Ingredients
  • 12 large eggs

  • 1/4 cup plain nonfat Greek-style yogurt

  • 1/4 cup chopped pickles

  • 2 tablespoons mayonnaise

  • 2 teaspoons Dijon mustard

  • 1/4 to 1/2 teaspoon cayenne pepper

  • 1/4 to 1/2 teaspoon paprika

  • garnish- optional olives and carrot shred

Directions
  1. Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.

  2. Peel the eggs and cut the eggs a the 1/3. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika, and mix thoroughly.

  3. Spoon or use a frosting bag to pipe the egg mixture into the larger part of the egg white halves. Place the remaining piece of the egg white on top and garnish with olive and carrot slices. Place the eggs on a plate, cover loosely with plastic wrap and chill until ready to serve.


Nutritional Facts

Servings
12
Calories
93
Fat
7g
Saturated Fat
2g
Protein
7g
Carbohydrates
1g
Sugar
0g
Fiber
0g
Cholesterol
187mg
Sodium
107mg

snacks easter eggs