Deviled eggs used to scare me. They didn’t give me nightmares, but I made a point it avoid them on the appetizer table. Maybe it’s the name, maybe it was that I didn’t really know what they were.
Now that I am a bit braver, I enjoy deviled eggs. I am not, however, a fan of the amount of mayo that most deviled egg recipes call for.
Eggs are a powerful food. They are rich in vitamins and minerals, including selenium, folate, riboflavin, Vitamin A and Vitamin E. Each egg contains about 6g of protein and only 70-80 calories. They are delicious on their own- and most certainly don’t need mayonnaise to make them appetizer worthy.
This was my first attempt every making them- and to be perfectly honest, it will likely be my last. They tasted great- but were too labour intensive for my liking. The egg shells stuck to the eggs, making peeling them frustrating. The recipe should make 24 bite size servings. Because so many of the eggs fell apart during the peeling, it made a few less 🙂
12 Hard boiled eggs
1/2 cup 0% plain Greek yogurt (another protein rich super food)
3 tsp Dijon mustard
3 tbsp Honey
A dash of chilli powder
Salt to taste
Optional: Diced red pepper (I skipped this step as I was so frustrated after peeling the eggs)
Cut the eggs in half. Scoop out out the yolks and put them in a bowl. Mash the yolks together with the yogurt, mustard and honey and pepper (if you did this step). Season with salt and chilli powder. Drop the yolk mix back into the egg white by the teaspoon. Sprinkle with paprika to make them look pretty 🙂